Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups chicken broth
- 2 large carrots, peeled and sliced
- 2 large potatoes, peeled and diced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
2. Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Stir in the tomato paste, chicken broth, carrots, potatoes, coriander, cumin, paprika, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, or until the vegetables are tender and the chicken is cooked through.
4. Serve the stew hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning chicken, then low heat for simmering stew
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat per serving: 10g
Carbohydrates per serving: 25g
Protein per serving: 25g
Substitutions for ingredients:
- Chicken can be substituted with turkey or beef
- Carrots and potatoes can be substituted with other root vegetables such as parsnips or turnips
- Chicken broth can be substituted with vegetable broth for a vegetarian version
Variations:
- Add a can of chickpeas or lentils for extra protein and fiber
- Use sweet potatoes instead of regular potatoes for a sweeter flavor
- Add a dollop of sour cream or Greek yogurt on top of each serving for a creamy finish
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking
- Don't skip the browning step for the chicken, as it adds flavor to the stew
- Adjust the spices to your liking, adding more or less cayenne pepper depending on your spice tolerance
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
- Crusty bread or rolls for dipping into the stew
- A side salad with a tangy vinaigrette
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Garlic mashed potatoes
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Circassian cuisine originates from the North Caucasus region of Russia, where it is known for its bold flavors and use of spices. This chicken stew is a classic Circassian dish, often served with a side of rice or bread.
Flavor profiles:
Savory, slightly spicy, with a hint of sweetness from the carrots and potatoes
Serving suggestions:
Serve the stew hot with a side of rice or bread for a hearty and satisfying meal.
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