Presented here, is a beautiful cinnamon crusted chicken stew. The dish was inspired by a Greek dish called "KOTA KAPAMA." To Persianize the dish, some Greek elements such as wine and cheese were removed, only to be replaced by saffron, turmeric, and curry powder. The result is great in terms of taste and visual appeal.
Ingredients:
3.3 Pounds (~1.5 kg or 8 medium) chicken thighs (or other bone-in parts of the birds such as leg quarters or breast halves)
2 TSP cinnamon
3/4 cup
caramelized onions
1/4 TSP curry powder
1/2 TSP turmeric
1/8 TSP cardamon
2 TBSP tomato paste
1/2 cup sou range juice (or lemon)
Pinch of saffron
Remove the skin from chicken thighs and pat dry. Season with salt and then dust the pieces with cinnamon. Use a fine sift to evenly coat the surface.
Add oil to a preheated non-stick pan and brown the skin-side of thighs. Flip the chicken pieces as soon as the cinnamon side is dark golden brown. Cinnamon should crust the chicken. Brown the other side as well.
Add the spices, caramelized onions, and tomato paste and toast in the oil. Add the sour orange juice and water. The amount of water should just be enough to cover two thirds of the chicken layer height. The cinnamon crust should be upward and should not be in direct contact with the bottom liquid.
Cook, covered, on very low heat for thirty to forty minutes. Sprinkle with saffron and boil for a further minute.
Pistachio slivers, rose petals, and barberries are the typical Persian garnishes.
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