Emirati Chicken and Potato Stew (with Bezrat Spice)

Ingredients

• about 680 g Chicken thighs (boneless, skinless)
• 3 medium Potatoes, cubed
• 1 medium Onion, chopped
• 1 can (14 oz) Tomatoes, diced
• 3 cloves Garlic, minced
• 2 tbsp Bezrat spice blend
• 2 tbsp Vegetable oil
• 3 cups Chicken broth
• 0.25 cup Cilantro, chopped
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot over medium heat, which is 163°C. Add the 2 tablespoons of vegetable oil to the pot. Once the oil is shimmering, add the 1 medium onion, chopped, and cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
2. 2Add the 3 cloves of garlic, minced, to the pot with the onions. Cook for 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to let the garlic burn.
3. 3Add the about 680 g of chicken thighs to the pot. Cook for 3-4 minutes per side, until the chicken is browned on all sides. The chicken does not need to be cooked through at this point.
4. 4Add the 3 medium potatoes, cut into 2.54 cm cubes, and the 1 can (about 400 g) of diced tomatoes to the pot. Stir everything together to combine.
5. 5Sprinkle the 2 tablespoons of Bezrat spice blend over the chicken and vegetables. Stir well and cook for 1 minute, stirring constantly, to toast the spices and release their aroma.
6. 6Pour in the 3 cups of chicken broth. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30-40 minutes. The stew is ready when the potatoes are easily pierced with a fork and the chicken reaches an internal temperature of 74°C.
7. 7Stir in the 0.25 cup of chopped cilantro. Season the stew with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir well and serve hot.

Related Guides