Friday,26 April, 2019
Current issue | Issue 1428, (31 January - 6 February 2019)
Friday,26 April, 2019
Issue 1428, (31 January - 6 February 2019)

Ahram Weekly

Chicken parts and baby onion vegetable stew

Chicken parts and baby onion vegetable stew
Chicken parts and baby onion vegetable stew

Serves 4-6



1 whole chicken (chopped in 8 pieces)

1 onion (finely chopped)

10-12 baby onions (peeled, stem intact)

5 or 6 garlic cloves (sliced)

Juice of one lemon

1/2 cup dry white wine

250 gm fresh button mushroom (wiped, quartered)

1 red capsicum (seeded, julienned)

1 carrot (halved, sliced)

3 or 4 red ripe tomatoes (coarsely chopped)

1/2 cup concentrated tomato juice

1 inch wooden cinnamon stick

4 bay leaves 

Salt + pepper + 7 spices + thyme (or) oregano

1 tbsp cooking oil  + 30 gm butter



With bone in skin on; washed, drained, patted dry with paper towels; season chicken parts with salt and pepper.  Heat a wide skillet or a large wok.  Add oil and butter over high heat.  Add chicken; in batches, to sear and lightly brown on both sides.  Do not crowd your cooking pan.  When golden; remove by means of a pair of tongs; on to kitchen paper towels.  Brown residue would be left at the bottom of the cooking pan.  Add more butter and oil; if needed.  Stir in baby onions, cinnamon stick and bay leaves.  When golden brown; remove with a slotted spatula and leave aside in a plate.  Stir in chopped onion.  When translucent; add sliced garlic; over medium-high heat.  Stir until slightly golden brown.  Stir in mushroom.  Add capsicum, carrot, herbs and season generously.  Stir in lemon juice, wine, tomatoes and concentrated juice.  Bring to the boil.  Add chicken parts; skin side down and glazed baby onions.  Cover, lower heat to medium-low and allow to simmer and cook; (approximately one hour), turning chicken once on other side.  Serve with fluffed rice or crusty bread and a salad of your choice.  

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