Tag: Chicken
Kbab (Algerian Chicken with Chickpeas and Potatoes)
Kbab (Algerian Chicken with Chickpeas and Potatoes)
Kbab is a classic Arabic dish of chicken, chickpeas, and potatoes, simmered in a lemony egg mixture sauce. With this dish, you can either make your own fried potatoes or use thick cut steak fries. Once the chickpeas are tender, the potatoes are added to the sauce the last 2 minutes of simmering. Then the pan is placed under the broiler to brown the chicken.
Equipment
- broiler-safe stainless steel sauté pan
Ingredients
- 2 tbsp ghee
- 1 tbsp olive oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 cup dried chickpeas soaked in water overnight
- 3 tbsp parsley chopped
- 3 whole chicken legs drumsticks and thighs separated
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups water plus more if needed
- 1 lb steak fries prepared according to package directions
Egg Mixture
- 1 large egg beaten
- 1 tbsp lemon juice
- 1 ladle chicken sauce from the pan
- 1 tbsp parsley chopped
Instructions
- Melt the ghee into the olive oil in a large sauté pan over medium heat. Sauté the onions, garlic, chickpeas, and parsley for 5 minutes.
- Season the chicken pieces with ginger, cinnamon, salt, and pepper. Brown in the sauté pan for 15 minutes on all sides.
- Pour in 4 cups of water. Bring to a boil and reduce the heat to medium low. Cover and simmer for 30 minutes. If the chickpeas aren’t cooked through, add a 1/2 cup of water at a time and continue to simmer until tender.
- While the chicken is simmering, prepare the fries according to package directions. I like to bake mine to cut back on calories.
- Scoop out one ladle of the sauce from the pan. Best with an egg, lemon juice, and parsley. Set aside.
- Take out the chicken pieces from the sauté pan. Add in the fries and the egg mixture sauce. Simmer for 2 minutes, then turn off the heat.
- Add the chicken pieces back into the pan. Place under your oven’s broiler for 6-8 minutes until the top of the chicken pieces are crispy.
Kaukswe
Kaukswe
Kaukswe is a popular Burmese yellow curry served over rice noodles with a large variety of toppings. The curry sauce has basic ingredients that you probably all ready have in your cupboard. You can make this curry with or without meat; tofu being an acceptable protein substitute. Kaukswe is also eaten in Thailand and Laos, which borders to the East, using more ingredients indigenous to their cuisine. Burmese kaukswe uses more Indian ingredients, which borders to the West.
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion diced
- 6 garlic cloves minced
- 1” ginger peeled and minced
- 10 dried red chilies
- 1 1/2 lbs boneless skinless chicken thighs
- 1/4 cup chickpea flour
- 1 tsp ground turmeric
- 1 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- 1 1/2 cups coconut milk
- 1 cup chicken stock
- 1 cup bamboo shoots
- 1/4 cup lime juice
- 14 oz dried rice noodles prepared according to package directions
Toppings
- crispy fried onions
- crispy fried noodles
- crushed peanuts
- cilantro chopped
- serrano peppers thinly sliced
- lime wedges
Instructions
- Heat up the cooking oil in a large sauté pan over medium high heat. Sauté the onions for 5 minutes.
- Add in the garlic, ginger, and chilies. Cook for 1 minute.
- Add in the chicken, bamboo shoots, spices, chickpea flour, and salt. Cook for 5 minutes.
- Pour in the coconut milk and chicken stock. Bring to a boil. Reduce the heat to medium low and simmer for 15 minutes until the sauce thickens.
- Turn off the heat and squeeze in the lime juice.
Green Chicken Stew
Green Chicken Stew
This is the first Guatemalan recipe on stonedsoup.net! Green chicken stew is commonly eaten all over Guatemala. The stew consists of puréed tomatillos, garlic, onion, bell peppers, jalapeños, and cilantro simmered with chunks of chicken. The sauce is thickened with toasted ground pumpkin and sesame seeds. The stew is served over steamed rice and topped with avocado and green onions; with tortillas and lime wedges on the side.
Equipment
- Spice grinder
- blender
Ingredients
- 1/2 cup pumpkin seeds toasted
- 1/4 cup sesame seeds toasted
- 3 lbs boneless skinless chicken breast
- 1 1/2 lbs tomatillos
- 1 bunch cilantro
- 3 tbsp olive oil
- 6 garlic cloves
- 3 jalapeños
- 1 large green bell pepper
- 1 medium white onion chopped
- salt and pepper to taste
Toppings
- corn tortillas
- avocado sliced
- green onions chopped
- lime wedges
- steamed rice
Instructions
- Grind the toasted pumpkin seeds and sesame seeds in a spice grinder. Set aside.
- Bring a pot of water to boil. Simmer the chicken and tomatillos over medium heat for 30 minutes. Scoop out the chicken. Add the tomatillos to the blender. Save 4 cups of the broth.
- Sauté the onions, garlic, jalapeños, and bell pepper in the olive oil over medium heat for 10 minutes.
- Add the cilantro to the blender with the tomatillos and 2 cups of the broth.
- Purée.
- Add in the sautéed vegetables, ground seeds, and the rest of the broth.
- Purée.
- Pour the green purée into a pot. Simmer for 15 minutes. Dice the chicken and add into the pot.
- Simmer for 15 more minutes. Season with salt and pepper.
