Potato and Chicken Stew
Description
Potato and Chicken Stew is a fair example of how simple can be delectable; it is filling but not heavy and a great to cook over the weekend — or whenever you have a good bit of time —or simply cook the chicken one day ahead, and the dish can be merely ready on your table in 1 hour.
Ingredients
- 1.5 kg/ 3 lb 5 oz whole chicken
- 7 garlic cloves, crushed
- 1.5 kg/ 3lb 5 oz baby potatoes
- Salt to taste
- Juice of 1 large lemon, you can add more, if you're a lemon lover
- 1/2 teaspoon freshly grated black pepper
- A dash of cinnamon powder optional
- 1 chicken bouillon optional
- 1/4 cup olive oil to roast the chicken
For the Broth:
- 1 onion
- 4 whole cloves
- 4 cardamom pods
- 2 bay leaves
Instructions
- Clean the chicken and set in a pot that can accomodate the chicken and 10 cups of water; cook on high heat, and bring to a boil, add the flavor enhancers: onion, cloves, cardamom pods and bay leaves.
- Spoon the scum that appears on top, reduce heat to low and simmer covered for two hours to achieve fall of the bone chicken.
- Meanwhile, preheat the oven to 400°F /204°C. Line a baking sheet with parchment paper and coat it with 1 tablespoon olive.
- Peel the baby potatoes, spread them in the baking sheet, in a single layer, and toss with the olive oil, season with sea salt.
- Bake the potatoes until golden on the outside, and tender inside, about 40 minutes. Flip the potatoes once after 20 minutes. If they do not flip easily, keep them a bit longer in the oven to brown further, and then use a metal spatula to twitch them free, remove from the oven and set aside.
- Remove the chicken with a slotted spoon, leave it to cool down and strip into small pieces, strain the broth.
- Add seven cups of the chicken broth to a stockpot and place over high heat; once it starts boiling add the baby roasted potatoes, crushed garlic, chicken bouillon (if used), freshly grated black pepper, cinnamon powder, salt and cooked chicken strips.
- Reduce heat to low, cover the pot and simmer for 55 to 60 minutes, until the baby potatoes literally melt in your mouth; add the lemon juice, give a quick stir and serve with rice and vermicelli, press on the link for the recipe. Happy eating!
Video
Notes
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