Arabian Chicken Stew Food

4-STEP CHICKEN MARENGO

Steps:

• Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

MOROCCAN CHICKEN STEW

Steps:

• In a large, dry pan, gently toast the almonds for 2 mins until golden - don't take your eyes off them, as they burn easily - then set aside.
• In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.
• Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.
• Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.
• If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.
• Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.

ARABIAN CHICKEN STEW

Steps:

• Place all ingredients in crock pot in order listed, except for the cheese.
• Cover and cook 8-10 hours on medium heat.
• Serve with cheese.

ARABIAN GULF POT PIES

Steps:

• In a large Dutch oven, heat 1 tablespoon ghee over medium-high. Season chicken well with salt and pepper. Cook, working in batches as necessary, until chicken is lightly browned, about 4 minutes. Remove from pan.
• Add remaining 2 tablespoons ghee along with onions, garlic, and serrano to pot. Cook until very soft and translucent, about 10 minutes. Add carrot and turnips and cook until just tender, about 4 minutes. Add eggplant, zucchini, and tomatoes and season with salt and pepper. Cook until vegetables are tender and tomatoes begin to break down. Combine tomato paste, spice blend, and 2 cups water and add to pot. Cook until aromatic, about 2 minutes.
• Return chicken and any juices to pot and bring to a boil. Reduce to a simmer and cook until thickened, and chicken and vegetables are tender, about 25 minutes. Let cool slightly. Stir in parsley and season with salt and pepper. Ladle into six (1 1/2-cup) shallow ramekins; let cool.
• Roll out thawed puff pastry on a lightly floured surface to a 1/4-inch thickness. Cut out six circles that are 1/2 inch wider than ramekins. Cut vents in the center of each circle. Transfer puff pastry circles to a parchment-lined baking sheet and freeze for 15 minutes.
• In a small bowl, whisk together egg, yolk, and 1 teaspoon water. Remove puff pastry circles from freezer. Top each ramekin with a puff pastry circle, crimping edges over sides to seal, and brush with egg wash. Transfer to refrigerator and chill for 20 minutes.
• Meanwhile, preheat oven to 425 degrees. Transfer ramekins to a rimmed baking sheet. Bake until puff pastry is deep golden brown and filling is bubbling, 20 to 25 minutes.

ARABIAN STEW

Steps:

• Brown pork chops in pan with cooking spray.
• till about 1/2 done.
• Drain tomatoe juice into measuring cup.
• Squeeze tomatoes to get out excess juice. Add enough water to make 2 cups liquid.
• Pour rice into bottom of prepared baking dish.
• and even out.
• Lay pork chops in single layer over rice.
• On each chop put one slice of green pepper, onion and tomato.
• If you have extra vegetables chop and shrinkle over casserole.
• Pour reserved tomato juice over te top.
• Cover and bake in a 350 degree oven for 1 hour or until rice is tender.

AFRICAN CHICKEN STEW

Steps:

• In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
• Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
• Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.

ALABAMA CHICKEN STEW

Steps:

• Place chicken, bay leaves, 1 tablespoon salt, and 2 teaspoons pepper in a 10-quart stockpot. Cover with water and bring to a boil. Reduce heat and simmer until chicken is no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove from the heat and transfer chicken to a cutting board. Let cool for about 15 minutes. Remove and discard skin and bones. Shred meat.
• Empty canned tomatoes and juices into a casserole dish and break up the tomatoes with your hands.
• Add shredded chicken back to the stockpot along with the crushed tomatoes and juices, potatoes, carrots, celery, onions, and corn. Cook over medium-low heat, stirring often, until vegetables are cooked and potatoes have thickened the stew, 45 minutes to 1 hour.