Coffee sensation | home | Update

Baharat Chicken Potato Stew

I had no idea what to make for dinner tonight, but I did know I had to use some of our silverbeet.  I decided on chicken for the meat as it cooks quickly and felt some olives would be good too.  This in turn led to considering lentils as a side dish and one thing led to another until I’d formulated a plan for some sort of vaguely moorish stew.


h2. Ingredients

* 400g of chicken thigh fillets
* 1 large potato
* 2 large silverbeet leaves (de-stemmed)
* 1 spanish (red) onion
* 3 cloves of garlic
* 1 capsicum
* 8 plump pitted kalamata olives, quartered lengthwise
* 1.5 teaspoons of Baharat  (middle-eastern spice blend)
* 1 cup of boiling water

h3. Lentils

* 1.5 cups of large green lentils
* 3 cups of beef stock
* half a teaspoon of Baharat
* 3 cardamon pods

h2. Method

First place all the ingredients for the lentils in a medium saucepan, stir, cover and simmer.  After 20 mins or so the lentils should have soaked up all the liquid and be done. Turn off the heat and leave covered until ready to serve.

Now onto the stew.

Dice the capsicum and onion and sauté in a largish saucepan. Add the finely chopped garlic and diced potato (dice small, maybe 1/2 cm cubes).  Stir occaisionally. Add 1 cup of boiling water.

Dice the chicken fillets and add to the pot with the baharat.   Stir and simmer.

Wash and chop the silverbeet into thin strips and then chop twice to cut the strips into thirds.  Add to the pot with the olives and any remaining ingredients.  Stir and cover.

Simmer until the potato is done, throw some semilina in to thicken the stew and then serve alongside the lentils with some greek style yoghurt and green harissa. 

posted to Australian,Moorish,Recipes @ 8:56 pm

Did you like this recipe? You might also like:

No comments

Have your say:

XHTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Coffee sensation | home | Update