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🍽️ Arab Chicken Stew

537 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg chicken drumsticks (6 chicken drumsticks)
• 1 tsp paprika powder (rose hot)
• 2 tsp ground cumin
• 1 pinch ground clove
• 1 tsp cinnamon
• 1 tsp ground ginger
• 350 g onions
• 4 garlic cloves
• 3 tbsp olive oil
• 600 ml poultry broth
• 0.2 g saffron threads (2 packets)
• 350 g carrots (4 carrots)
• 250 g celery stalks (3 stalks)
• 75 g dried apricots
• salt
• pepper
• 50 g chopped pistachios

Instructions

1. 1. Rinse the chicken pieces under cold water and pat them dry with a kitchen towel. Remove the skin. Cut the meat off the bones and divide it into pieces weighing about 30 grams each.
2. 2. Sprinkle the spices over the chicken and mix thoroughly to coat the meat evenly. Cover the bowl with plastic wrap and let the mixture marinate in the refrigerator for 60 minutes.
3. 3. Peel the onions and slice them into rings. Peel the garlic cloves and chop them finely.
4. 4. Heat the oil in a casserole dish. Brown the meat on all sides. Remove the meat from the pot and set it aside.
5. 5. Add the onions and garlic to the pot. Sauté them for 3 minutes over medium heat until soft.
6. 6. Return the meat to the pot. Pour the broth over it.
7. 7. Add the saffron. Simmer the stew over low heat for a total of 40 minutes. Do not cover the pot completely to allow steam to escape. Baste the meat with the sauce several times during cooking.
8. 8. Peel the carrots and trim the ends. Cut them in half crosswise and then quarter them lengthwise.
9. 9. Wash the celery, remove the fibrous strings, and cut it into 5 cm long pieces. After 15 minutes of cooking, add the celery and carrots along with the apricots to the meat. Season the stew with salt and pepper and serve it sprinkled with pistachios.

Nutrition per serving

• kcal: 537
• Protein: 61 g · Fett/Fat: 22 g · Carbs: 19 g