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Middle Eastern Chicken Stew 2

Serves 4 to 6 Entree chicken, Poultry

Middle Eastern Chicken Stew 2

Middle Eastern Chicken Stew 2 finds its roots in the everyday kitchens across the region, where it is lovingly prepared by home cooks who understand the art of balancing simplicity and flavor. This dish is a staple at family meals, where the goal is to nourish and bring warmth, rather than dazzle with complexity. It is a recipe passed down through generations, capturing the essence of Middle Eastern home cooking.

This stew offers a comforting embrace of tender chicken thighs, deeply infused with the sweetness of slowly cooked onions and the richness of olive oil. The seasoning is a matter of intuition, with sea salt and black pepper added to taste, allowing each cook to impart their personal touch. The result is a dish that feels both familiar and satisfying, designed to be shared and savored at a leisurely pace.

Ingredients

  • 800 gchicken thighs
  • 1onion
  • 2 tbspolive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting the 800 g of chicken thighs dry with paper towels. This helps achieve a good sear. Season the chicken generously with fine sea salt and black pepper, ensuring each piece is well-coated. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the chicken thighs in a single layer, skin-side down if applicable, and brown them for about 5 minutes on each side until they develop a deep golden color. This step locks in flavor and creates a fond at the bottom of the pot, which will enrich the stew.
  2. While the chicken is browning, finely chop 1 onion. Once the chicken is browned, remove it from the pot and set aside on a plate. In the same pot, add the chopped onion to the remaining oil and chicken drippings. Stir the onion frequently, scraping up the browned bits from the bottom of the pot. Cook until the onion becomes translucent and tender, releasing a sweet aroma, which should take about 5 to 7 minutes.
  3. Return the browned chicken thighs to the pot with the onions. If there is any accumulated juice on the plate, pour it back into the pot as well. Stir everything together to combine the flavors. If the mixture seems dry, add a splash of water or chicken stock to create a bit of sauce. Cover the pot and reduce the heat to low, allowing the chicken to simmer gently. Cook until the chicken is tender and cooked through, with the meat easily pulling away from the bone.
  4. Once the chicken is cooked, uncover the pot and check the consistency of the sauce. If it's too thin, increase the heat slightly and let it simmer uncovered until it thickens to your liking. Taste the sauce and adjust the seasoning with more salt and black pepper if necessary. The sauce should be rich and flavorful, coating the back of a spoon.
  5. Just before serving, finish the stew with a handful of freshly chopped herbs, such as parsley or cilantro, if desired. Stir them into the stew to release their aroma and add a burst of freshness. Serve the Middle Eastern Chicken Stew 2 family-style, encouraging everyone to share and savor the dish together.
Cover of Authentic Middle Eastern Cuisine
From the cookbook

Authentic Middle Eastern Cuisine

This recipe is from Authentic Middle Eastern Cuisine by Yassine Sbiti — the Middle Eastern volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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