November 17, 2018

Recipe: Saffron and lemon chicken stew

– 8 chicken thighs (bone-in)
– 8 chicken legs (bone-in)
– Salt and pepper to taste
– 1/2 cup olive oil
– 1 head of garlic, peeled and chopped
– 3 medium yellow Spanish onions, julienned
– 2 sprigs fresh rosemary
– 5 fresh bay leaves (or 2 dry bay leaves)
– 2 cups white wine
– Juice of 1 lemon
– 1 teaspoon saffron
– 2 whole preserved lemons
– 2 quarts chicken stock
– 4 large Yukon gold potatoes, diced
– Sea salt, to taste
– 1/2 bunch fresh cilantro, coarsely chopped

Season chicken with salt and pepper to taste. In a large, enamel-coated cast iron pot, sear chicken legs and thighs in olive oil until golden brown on both sides, then set aside.

[For more on Chef Ori Menashe, click here]

Drain most of the oil from the pan, then add garlic and cook until it starts to get some color, but not too much. Add julienned onions into the pot with the garlic. Cook the onions until translucent. Add rosemary and bay leaves; cook 1 to 2 minutes to infuse the flavor of the herbs.

In a separate pot, cook the white wine until reduced to 2 tablespoons of liquid. Add the reduced wine into the onion mixture. Immediately add lemon juice, saffron, preserved lemons, reserved chicken and chicken stock. On high heat, bring it to a boil and reduce to a simmer for 30 minutes with the lid on. Then dice potatoes into 3/4-inch pieces and add to the stew and cook with the lid on until the potatoes are fork tender. To finish, season with coarse sea salt, chopped fresh cilantro and a nice drizzle of olive oil.

Makes about 8 to 10 servings.