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JERUSALEM CHICKEN STEW

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Shwarma is a common street food found in Jerusalem. What makes it unique, is the blend of spices (coriander seeds, all spice, cinnamon, cumin, ginger and turmeric) that flavor the meat or chicken.

I have created a stew featuring all these amazing flavors. And I’m serving the chicken on a bed of roasted potatoes, eggplant, tomatoes, onions and peppers.

I have added some chillis and to cool down the heat I am serving it with a yoghurt sauce on the side. If you don’t like hot food, just leave the chillis out of the recipe.

This is the perfect comfort food. Guaranteed to warm your belly when it’s cold outside.

xxx Chef MM

JERUSALEM CHICKEN STEW

US (Imperial)

Print Ingredients

FOR THE STEW
6 chicken quarters (leg & thighs, bone in)
4 TBS store bought shwarma or kebab spice
6-7 large potatoes- peeled
4 ripe tomatoes
2 baby eggplants
1 red pepper
1 large onion
4 TBS olive oil
2 cloves of garlic
2 inch piece of ginger- grated
1 tspn coriander seeds
2 TBS mustard seeds
1 TBS curry powder
1 tspn turmeric
1 fresh red or green chilli – to garnish (optional)
Cilantro to garnish

FOR THE YOGHURT SAUCE
1/2 buch of chopped cilantro / corriander
Juice of 1 lemon
1/2 inch piece of ginger
1 cup Greek yoghurt
1 fresh green chilli (optional)

InstructionsPreheat the oven to 375F

Season the chicken quarters well with shawarma spice making sure to cover all the pieces evenly. Set aside

Peel and cut the potatoes into 1.5 inch pieces. Bring some salted water to the boil. Lower heat to medium and boil potatoes for 10 mins. Drain and allow them to dry in a colander.

Cut the tomatoes, eggplant, pepper and onion into big chunks and place in a large bowl. Add the potatoes.

Chop the garlic and grate the ginger. Heat some olive oil in a large Dutch oven or heavy pot. Add the garlic, ginger, coriander seeds, mustard seeds, curry powder and turmeric and cook for 2 minutes till fragrant.

Add the vegetable to the spice mixture and toss to coat. Arrange the seasoned chicken on top of the veggies.

Roast in the bottom of the oven for 1 ½ hours, until the chicken is cooked and the veggies are nicely browned

For the yoghurt sauce: Add the cilantro, lemon juice, ginger, yoghurt and chilli to a blender and puree till smooth

Garnish the chicken and potatoes with chopped cilantro and chilli slices and serve alongside the yoghurt dressing

SERVES 6

EU (Metric)

Print Ingredients

FOR THE STEW
6 chicken quarters (leg & thighs, bone in)
4 TBS store bought shwarma or kebab spice
6-7 large potatoes- peeled
4 ripe tomatoes
2 baby eggplants
1 red pepper
1 large onion
4 TBS olive oil
2 cloves of garlic
5cm piece of ginger- grated
1 tspn coriander seeds
2 TBS mustard seeds
1 TBS curry powder
1 tspn turmeric
1 fresh red or green chilli – to garnish (optional)
Cilantro to garnish

FOR THE YOGHURT SAUCE
1/2 buch of chopped cilantro / corriander
Juice of 1 lemon
1cm piece of ginger
1 cup Greek yoghurt
1 fresh green chilli (optional)

InstructionsPreheat the oven to 190 C

Season the chicken quarters well with shawarma spice making sure to cover all the pieces evenly. Set aside.

Peel and cut the potatoes into 4 cm pieces. Bring some salted water to the boil. Lower heat to medium and boil potatoes for 10 mins. Drain and allow them to dry in a colander.

Cut the tomatoes, eggplant, pepper and onion into big chunks and place in a large bowl. Add the potatoes.

Chop the garlic and grate the ginger. Heat some olive oil in a large Dutch oven or heavy pot. Add the garlic, ginger, coriander seeds, mustard seeds, curry powder and turmeric and cook for 2 minutes till fragrant.

Add the vegetable to the spice mixture and toss to coat. Arrange the seasoned chicken on top of the veggies.

Roast in the bottom of the oven for 1 ½ hours, until the chicken is cooked and the veggies are nicely browned

For the yoghurt sauce: Add the cilantro, lemon juice, ginger, yoghurt and chilli to a blender and puree till smooth

Garnish the chicken and potatoes with chopped cilantro and chilli slices and serve alongside the yoghurt dressing

SERVES 6

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