Sufra Dayma:

Chicken and onion stew

By Moushira Abdel-Malek

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Ingredient:

One chicken (cut in 8 parts)

400 gms baby onions

All purpose flour (for coating ) + 1 tbsp extra flour

1 bunch parsley leaves (chopped)

70 gms pine nuts

2 tbsp lemon juice

1 bouillon cube

Butter + oil

Salt + pepper + allspice + 2 cardamom pods

Method:

Peel only the outer layer of the onions, leaving tips and ends intact. Season chicken parts and coat with flour. In a frying pan, heat a mixture of butter and oil to fry chicken parts, until goldened on both sides. Remove on kitchen paper towels. In a large cooking pan, heat some more butter and oil to fry the onions, stirring until golden browned. Add the extra flour, stirring it in until slightly coloured. Add the fried chicken parts plus one cup of hot water and the bouillon. Stir to dissolve. Season to taste, adding the cardamom. Cover and simmer over medium heat until cooked. Fry the pine nuts in oil until goldened. Strain from oil and add to chicken. Add lemon juice and parsley. Stir in and remove from heat. Remove cardamom and serve with rice and a vegetable salad.