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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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A nice chicken and walnut dish from Arabia. (I increased the spices and that made it more appealing to me, at least) Ingredients:
4 lbs chicken |
4 medium onions, chopped |
2 medium carrots, chopped |
3/4 cup chopped fresh parsley |
1/2 cup chopped fresh cilantro |
salt and pepper |
1 cup finely chopped walnuts |
2 tablespoons paprika |
4 tablespoons butter |
1 teaspoon cinnamon |
1/2 teaspoon clove |
2 teaspoons baharat |
3 bay leaves |
Directions:
1. Place chicken in a pot and cover halfway with water; add half of the chopped onions, the carrots, 1/4 cup of the parsley, salt, and pepper.
2. Bring to a boil, then reduce heat and allow to simmer for 45 minutes or until the chicken is cooked.
3. Remove chicken and take the meat off the bone, cut into bite-size pieces; set aside.
4. Strain the chicken stock and set aside. Mix the walnuts with the paprika and set aside.
5. Brown the chicken pieces in the butter. Add the remaining onions, the chicken stock, the cinnamon, cloves, baharat, and bay leaves.
6. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes.
7. Remove the bay leaves, then set on a serving platter, and garnish with the walnut and paprika mixture.
8. Decorate with the remaining parsley and cilantro.
9. Serve with rice and pita bread.
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