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Prep Time: 0 Minutes Cook Time: 37 Minutes |
Ready In: 37 Minutes Servings: 7 |
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Its getting cooler outside, which means two things to me- hot chocolate and stew, though not yet in the same bowl (there's an idea for you). I tend to be bad at repeating recipes, but I like this one enough to try it more than once. Read more . I thought the orange would add a nice sweetness and acidity to an otherwise spicy and savory dish. And I thought I'd share, 'cuz I'm just that nice. Ingredients:
4 chicken legs (4 thighs, 4 drumsticks) |
2 tablespoons toasted sesame oil (you could use butter or olive oil, i just happened to be out of both) |
1 teaspoon dried oregano |
2.5 tablespoons curry powder |
1 tablespoon paprika powder |
.25 teaspoon cumin powder |
1.5 medium onion, frenched |
4 medium red waxy potatoes, cut into cubes |
4 medium carrots, cut into coins |
2 large stalks of celery + 1 handful celery leaf, minced, chopped |
.24 tablespoon chili powder |
1 medium navel orange, peeled |
2-3 teaspoons kosher salt |
water to cover |
Directions:
1. Brown the chicken in the sesame oil in a large pot
2. After browned, remove the chicken, and place in the vegetables in the pot
3. Sweat the onions, carrots and celery with the salt
4. Add in the spices and oregano and mix into the vegetables
5. Take half of the orange and slice, then add to the pot and saute
6. Add in the potatoes
7. Replace the chicken in the pot, then add water to cover
8. Bring to a boil then reduce to a simmer
9. After cooking, add in the other orange half, sliced, and the handful of celery leaf
10. Allow to simmer another few minutes
11. Either serve or allow to cool and remove the bones and skin from the pot.
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