Spiced Chicken and Chickpea Stew2013-03-26
This dish, sometimes called thareed, is similar to chicken curry. Instead of being served over rice, the stew is ladled over torn pieces of flat bread. As the dish sits, the bread soaks up the fragrant liquid.
¼ cup canola oil
6 cloves garlic
3 small onions, quartered
4 medium waxy-style potatoes, peeled and quartered
2 bay leaves
2 tbsp. Spice Mixture (recipe below)
1 tbsp. ground turmeric
1 tbsp. kosher salt, plus more to taste
4 skinless chicken legs (about 1 lb.)
4 skinless chicken thighs (about 1 lb.)
1 19-oz. can chickpeas, drained
4 pieces khubuz al-tannour (Iraqi flat bread), naan, or pita
1 lemon, quartered
1 tbsp. dried sumac (optional)
1. Heat oil in a 6-qt. pot over medium-high heat. Add garlic, onions, potatoes, bay leaves, spice mixture, turmeric, and salt. Cook, stirring and scraping bottom of pot occasionally, until onions and potatoes are golden, about 10 minutes. Add chicken and 3 ½ cups water; stir to combine. Bring to a boil over high heat, reduce heat to medium, and simmer, uncovered, until chicken is tender and cooked through, 20–25 minutes.
2. Add chickpeas; cook for 5 minutes more. Taste the stew and season with more salt, to taste. Line 4 bowls with torn pieces of the flat bread. Ladle stew over bread. Squeeze a wedge of lemon over each bowl and sprinkle with sumac.
1 1⁄2 tsp. black peppercorns
1⁄2 tsp. cumin seeds
1⁄2 tsp. coriander seeds
2 white or green cardamom pods
2 whole allspice berries
2 whole cloves
1 chile de árbol
3⁄4 tsp. dried rose petals (optional)
1⁄4 tsp. grated nutmeg
1⁄4 tsp. ground cinnamon
1⁄8 tsp. ground ginger
1⁄8 tsp. ground turmeric
Make the spice mixture: In a skillet, toast peppercorns, cumin, coriander, cardamom, allspice, and cloves over medium heat until fragrant, about 4 minutes. Let cool; grind to a powder in a spice grinder along with chile and rose petals. Transfer spices to a bowl; stir in nutmeg, cinnamon, ginger, and turmeric. Set spice mixture aside.