Emirati Chicken Stew
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
Yields: 5 to 6 servings
INGREDIENTS:
For Bezar Spice Mix
Yields: 3 to 4 tablespoons
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1/2 tablespoon pepper corns
2 dried red chiles
2 inch cinnamon sticks
1/2 tablespoon turmeric powder
For Chicken Stock
6 to 8 pieces of chicken
4 cups of water
1 cardamom
1″ cinnamon stick
1 small bay leaf
1 loomi (dried lime/black lime)
For Dejaj Salona
3 tablespoons sunflower oil
1 large onion, finely chopped
3 garlic cloves, peeled and crushed
1/2 inch ginger grated
3 green chiles, slit
1 red hot pepper (optional)
1 tablespoon tomato paste
4 medium to small potatoes, peeled and cut into roundels
1 carrot, cut into roundels
1/2 green pepper (capsicum), cubed
2 tomatoes, cut into roundels
1 loomi (dried lime/black lime)
1/4 teaspoon cinnamon powder
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala
1/4 teaspoon coriander powder
1/4 teaspoon cardamom powder
1 teaspoon chilli powder
1 and 1/2 teaspoon bezar spice mix
1 cup coriander leaves, chopped
Boiled chicken along with the stock
METHOD:
Spice Blend:
Dry roast all the seeds and sticks until fragrant and let it cool. Once cooled, add them into a spice blender along with turmeric powder and grind until fine powder. Keep in an air tight container.
Chicken Broth
In a deep sauce pan, add water, chicken pieces, and the whole spices and bring it to boil. Once it boils, cover and cook for 30 minutes or until the water is reduced to half the quantity. Switch off and keep aside.
Dejaj Salona
Heat the oil in a curry pot on medium-high heat. Add onions, and sauté until golden. Stir in ginger, garlic and green chillies and sauté for a minute and then add in tomato paste, tomatoes, potatoes, carrots, loomi. Cook for 5 to 8 minutes.
Add the chicken pieces along with the broth and all spice powders. Bring to a boil, cover and simmer for 20 to 25 minutes. Just before switching off, add in the green pepper (capsicum) and cook for another 2 to 3 minutes or until potatoes are tender. Add fresh coriander leaves right before serving. Serve with white rice.