This is my second attempt at this dish from Claudia Roden’s The Book of Jewish Food. I have rented this cook book many times from the library. Interesting enough I used it last time, since one our paper napkins from home was stuck in the back of the book. What makes this recipe difficult besides a lot of preparation time, is the water added dilutes the seasoning. I tend to under do the spices which I probably should double! Claudia Roden is an Egyptian Jewish woman who has written several cook books. She has recipes from all around the world including Sephardic and Indian. This is actually a Portuguese dish from a Mrs Queenie Hallegua but its in the Indian section of the book. I modified the recipe to be paleo and fit my style of recipe layouts. The recipe itself if followed to the letter, resulted in undercooked chicken. Longer cooking time resulted in slightly stronger flavoring and better taste. I have a lot of pictures but I will put them up after Shabbas.
- 2 12-14″ frying pans for sauteing
- 4.4 lbs of chicken with bones (I used a package of chicken leg quarters and chicken thighs)
- 1.5 lbs of carrots
- 5 tbsp of fresh mint
- 3 large yellow onions
- 5-6 tbsp coconut oil
- virgin olive oil if you need to add more oil (I originally used olive oil which sautes wonderfully and has a good taste. Just add a touch if the oil cooks out too fast.)
- 3-6 cups of water depending on pan
- 1 teaspoon tumeric
- 2 tabasco peppers seeded (cayenne or chili would work too)
- 2″ of ginger peeled and cut into small chunks (recipe calls for pressing the juices out, but the juices don’t come out easily enough this way)
- 1 tsp salt and more if needed
- 2 garlic cloves or equivalent of minced garlic.
- De thaw chicken.
- Cut top and bottom off carrots. Peel carrots.
- Cut carrots lengthwise, than into 1″ sections as shown.
- Peel onions, cut into small pieces. Be prepared to have multiple paper towels ready for tearing eyes. The smell of the onion actually creates an acid on the eyes which forces the eye to tear.
- Clean off mint, and pull of leaves. Cut into smaller pieces and measure amount.
- Add oil evenly to both frying pans and heat up the oil.
- Add onions evenly to both pans and fry until clear.
- Add ginger, tabasco, and garlic evenly to both pans.
- Add salt and tumeric to both pans to get a yellow tinge to everything.
- Add chicken in a single layer to both pans. Saute on high for 15-20 minutes flipping at least once. (You want to brown the skin here, and bones take longer to cook.)
- Add enough water to cover chicken and add all carrots.
- Cook for another 20-25 minutes reducing heat as need to avoid the water bubbling over the pan.
- Lower temperature to simmer add more salt if needed.
- Add mint and let cook for another 4 minutes or longer. This is a cook point to start cooking other foods.
- Serve carrots and chicken separately. Extra juices can be used to flavor green beans, broccoli, cauliflower or other vegetables.
Some carrots sitting there on the chopping board, looking finger like. They are ready to be peeled and chopped.
Carrots are cut to cook fast.
Chicken is divided and frying. I fried the onions previously with turmeric and other seasonings.
Close up of how the chicken rest on onions why frying. You do flip the chicken at least once at this point.
Chicken is fried on both sides. Water is added and is cooked for a longer period of time at a lower heat. This makes the carrots really tasty and soft.
5 tbsp of mint chopped up.
Mint added at a simmering temperature.
Chicken and vegetables separated and plated.