Subj : BH&G 1757
To   : ALL
From : DAVE DRUM
Date : Mon Feb 08 2021 16:25:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Thighs, Lemon & Olive Stew
 Categories: Poultry, Pasta, Vegetables, Citrus, Chilies
      Yield: 11 Servings
 
      6 lb Chicken thighs; trimmed,
           - boned, skinned
           Salt & fresh ground black
           - pepper
    1/4 c  Extra-virgin olive oil
      3 lg Yellow onions; thin sliced
      8 cl Garlic; crushed, peeled
      1 tb Ground turmeric
      2 ts Ground cumin
      2 ts Ground coriander
      3    Dried chilies de Arbol;
           - stemmed, crumbled
      2    (3" ea) cinnamon sticks
      2    Fresh bay leaves
           +=OR=+
      1    Dried bay lef
      1 qt Chicken broth
      4    Lemons; fine grated zest &
           - juice
      2 c  Canned chickpeas; rinsed,
           - drained
      2 c  Small pitted green olives
      3 tb Chopped fresh cilantro or
           - mint

MMMMM----------------------SAFFRON COUSCOUS---------------------------
      3 c  Couscous
      3 c  Chicken broth
      4 tb Unsalted butter
    1/2 ts Saffron threads; crumbled
           Salt
    1/4 c  Extra-virgin olive oil
 
  Season the chicken all over with 2 teaspoons salt and 2
  teaspoons pepper. Heat the oil in an 8-quart Dutch oven
  over medium-high heat. Working in batches so as not to
  crowd the pan, brown the chicken well all over, about 3
  minutes per side, transferring each batch to a plate or
  bowl-it'll take about 4 batches and 24 minutes total to
  brown all the chicken. The bottom of the pan will be
  brown, but that's OK.
  
  Reduce the heat to medium, add the onions and garlic and
  cook, stirring occasionally until the onions are softened
  and golden brown, 5 to 6 minutes. Add the turmeric, cumin,
  coriander, chiles, cinnamon sticks, and bay leaves and
  cook, stirring constantly, until fragrant, about 1 minute
  more. Add the chicken broth, lemon zest, and 1/2 cup of
  the lemon juice. Cover and simmer over medium-low heat for
       30    minutes.
  
  Return the chicken and any accumulated juices to the pot.
  Carefully stir in the chickpeas and olives. Increase the
  heat to medium high and simmer uncovered, stirring
  occasionally, until the sauce has thickened somewhat and
  the chicken is cooked through, 6 to 8 minutes more. Stir
  in 1 tablespoon of the remaining lemon juice and season to
  taste with salt and pepper. Serve over the Saffron
  Couscous, sprinkled with the cilantro or mint.
  
  Make Ahead Tip: This stew can be prepared and refrigerated
  up to 3 days ahead or frozen up to 1 month in advance.
  Reheat gently over medium-low heat, adding 1/2 cup water
  if the stew seems too thick.
  
  Saffron Couscous: Position a rack in the center of the
  oven and heat the oven to 350ºF/175ºC. Put the couscous
  in a 9x13-inch baking dish; set aside.
  
  In a small saucepan, heat the chicken broth, butter,
  saffron, and 1 tsp. salt over medium-high heat until the
  butter is melted and the broth is hot. Pour the mixture
  over the couscous and mix well.
  
  Cover the baking dish with foil and bake until the liquid
  has been absorbed by the couscous, 10 to 12 minutes. Let
  sit at room temperature, covered, for 5 minutes. Drizzle
  the olive oil over the couscous. Using a fork or your
  fingers, gently mix to coat the couscous in oil and break
  apart any clumps. Transfer to a serving dish. If not
  serving immediately, loosely cover the dish and keep warm
  for up to 30 minutes.
  
  Servings: 10 to 12
  
  Fine Cooking | September 2013
  
  MM Format by Dave Drum - 12 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Man always gets less than he demands from life." -- Jack London
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