* Exported from MasterCook *
Chicken Stew With Sweet Potatoes, Almonds and Apricots - Middle Eastern
Recipe By :Martha Rose Shulman
Serving Size : 5 Preparation Time :0:00
Categories : Fowl/Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra virgin olive oil
6 chicken legs -- (to 8) and/or thighs, skinned
Salt and freshly ground pepper
1 onion -- chopped
1 teaspoon cinnamon
1/4 teaspoon turmeric
3/4 teaspoon ground ginger
1 pound orange-fleshed sweet potatoes -- (or yams), peeled and cut in thick slices
1 pinch saffron threads -- generous, crumbled
2 cups chicken stock
3 ounces dried apricots -- cut in half
1/3 cup untoasted almonds -- (45 grams) blanched and skinned (see below)
1. Heat 1 tablespoon of the olive oil in a heavy casserole or deep lidded
frying pan over medium-high heat. Season the chicken with salt and pepper
and brown for 5 minutes on each side. Remove to a bowl.
2. Add the remaining oil to the pot, turn the heat to medium and add the
onion and a generous pinch of salt. Cook, stirring to deglaze the bottom
of the pot, for about 5 minutes, until tender. Add the cinnamon, turmeric
and ginger and stir together. Return the chicken to the pot, along with
any liquid that has accumulated in the bowl. Add the sweet potatoes,
saffron, chicken stock and salt to taste, and bring to a simmer. Reduce
the heat, cover and simmer 20 minutes, stirring occasionally. Add the
almonds and apricots and continue to simmer until the chicken is tender
enough to fall off the bone and the sweet potatoes are falling apart,
about 15 minutes. Taste and adjust seasoning. Serve with rice or another
grain, like bulgur.
Yield: 4 to 6 servings.
Instructions for blanching almonds: Bring a small pot of water to a boil
and drop in the almonds. Count to 20, then drain, transfer briefly to a
bowl of cold water and drain again. Squeeze the almonds between thumb and
forefinger to pop them out of their skins.
Advance preparation: This will keep for 3 or 4 days in the refrigerator
and freezes well (the sweet potatoes will fall apart when you thaw and
reheat).
Nutritional information per serving (4 servings, using 3 legs and 3
thighs): 485 calories (39% fat); 21 grams total fat; 4 grams saturated
fat; 4 grams polyunsaturated fat; 11 grams monounsaturated fat; 115
milligrams cholesterol; 40 grams carbohydrates; 7 grams dietary fiber; 209
milligrams sodium (does not include salt to taste); 36 grams protein
Loosely based on an Algerian recipe from "Real Stew" by Clifford A.
Wright, this sweetly spiced dish, with beta-carotene-rich apricots and
sweet potatoes, is also evocative of recipes from the Middle East and
Iran.
Cuisine:
"Moroccan"
Source:
"Recipes for Health, New York Times, Feb 14, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
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Per Serving (excluding unknown items): 607 Calories; 35g Fat (52.3%
calories from fat); 41g Protein; 31g Carbohydrate; 5g Dietary Fiber; 166mg
Cholesterol; 1029mg Sodium. Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat;
1/2 Vegetable; 1/2 Fruit; 3 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 900018
