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Middle Eastern Chicken Stew

Serves 4 to 6 Entree chicken, Poultry

Middle Eastern Chicken Stew

Middle Eastern Chicken Stew is a staple at home tables, where it is lovingly prepared with an intuitive touch. The salt is judged by hand, the olive oil is never spared, and the table is always set for sharing. This dish, in its simplicity and warmth, reflects the ease and comfort of familial meals, where recipes are passed down through generations with a knowing nod rather than written instructions.

Expect tender chicken thighs infused with the gentle sweetness of slowly cooked onions, all embraced by the rich smoothness of olive oil. The seasoning is simple yet precise, allowing the natural flavors of the ingredients to shine. This is a dish meant to be savored in the company of loved ones, a reminder of home and heart.

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 to remove excess moisture, which helps in achieving a good sear. Season the chicken generously with fine sea salt and freshly ground black pepper, ensuring each piece is evenly coated. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil shimmers, add the chicken thighs skin-side down, and brown them for about 4-5 minutes on each side until they develop a deep golden crust. Remove the chicken from the pot and set aside.
  2. In the same pot, add 1 finely chopped onion to the remaining oil and chicken drippings. Sauté the onion over medium heat, stirring occasionally, until it becomes translucent and tender, about 5-7 minutes. This step allows the onion to absorb the flavors left in the pot, creating a rich base for the stew.
  3. Return the browned chicken thighs to the pot, nestling them among the onions. If there is any accumulated juice from the chicken, pour it back into the pot as well. This will enhance the flavor of the stew as the chicken continues to cook.
  4. Cover the pot with a lid and reduce the heat to low, allowing the chicken to simmer gently. Cook until the chicken is tender and cooked through, which you can confirm by piercing the thickest part of a thigh and ensuring the juices run clear, not pink.
  5. If the sauce is too thin, remove the lid and increase the heat to medium-high to reduce it. Stir occasionally and taste the sauce, adjusting the seasoning with more salt and pepper if necessary. The sauce should be flavorful and slightly thickened, coating the back of a spoon.
  6. Once the sauce has reached the desired consistency, finish the stew by stirring in a handful of freshly chopped herbs such as parsley or cilantro, if desired. This adds a fresh, vibrant note to the dish. Serve the chicken stew warm, ideally with crusty bread or rice to soak up the delicious sauce.
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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