Yakhni Gaza Chicken & Carrot Stew
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 2 hours
- Oil for frying
- 1kg/2.2lbs. chicken wings
- 1 large onion, chopped
- 6 cups water
- 1 tablespoon qidra spice mix (see recipe below)
- 1 teaspoon ground cumin
- 1 teaspoon pomegranate molasses
- 1 teaspoon ground turmeric
- 2 onions, sliced
- 2 cups carrot chunks
- 410g/14.5ozs. tin diced tomatoes
- 2 cups peeled pumpkin chunks
- 410g/14.5ozs. tin chickpeas, drained and rinsed
- Salt and pepper to taste
- Couscous or rice to serve (I served mine with farro)
Qidra Spice Mix (this makes more than you will need but it is a great rub for meat)
- 1/4 cup garlic powder
- 1/4 cup black pepper
- 1 tablespoon ground cardamom
- 1 tablespoon ground cloves
- 1 teaspoon turmeric
- 2 teaspoons ground cinnamon
- 2 teaspoons ground allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground red pepper
Step 1 - Heat a large pot on medium high heat and add oil. Brown chicken on all sides. Add the onion and a bit of salt and pepper and fry until onion is translucent. Add enough water to cover the chicken and bring to a boil. Remove any scum from the top.
Step 2 - Add the qidra spices, ground cumin, pomegranate molasses and turmeric and bring to a boil. Simmer for 1 hour with the lid ajar.
Step 3 - Remove the chicken pieces from the pot. In another pot sautee the 2 additional sliced onions in oil until translucent, add the tomatoes, carrot and add the broth to this pot. Bring to a boil and simmer for 30 minutes. Then add the pumpkin chunks and chickpeas and simmer uncovered for another 30 minutes. Place the chicken back into the pot and add salt and pepper to season. Serve with couscous or bulghur.