This recipe is enough for 4 to 6 servings
6 pieces of chicken thigh (skin removed)
1 1/2 Tbls of tomatoe purée
1 medium to large onion
Oil (I’ve used vegetable oil)
1 tsp ground tumeric
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground cinnamon
Pinch of ground saffron
2 cloves garlic
1 Tbls diluted saffron
1 tsp finely chopped pistasio or pistasio slivers
1 tsp white granulated sugar
1/2 cup Barberries (washed)
For chicken stew:
Place 4 Tbls of oil in a deep cooking pot on medium heat.
Dice the onion into small pieces and fry till golden brown
Add the tumeric and stir well to fry with the onion for 30 seconds.
Reduce the heat. If your onions have slightly over fried then remove pot from heat so they don’t burn.
Add the tomato puree, salt, pepper, cinnamon and saffron and stir vigorously over medium heat so that all the spices are mixed well with the puree and onions.
Add half a cup of boiling water to your purée paste.
Add the chicken pieces smooth side down towards the bottom of the pot, this technique will give the chicken a golden carimalised tinge to it.
Place the top of the pot and turn up the heat to high for 2 minutes.
Reduce the heat, remove the top and flip the chicken pieces to see if the skin has turned a golden brown colour. If not, flip them back and replace the lid, raise the heat and give it another minute or so.
Once the chicken has turned a nice golden brown reduce the heat and add 1/2 a pint of boiling water to the pot.
Peel the garlic and put 1 1/2 pieces of roughly chopped garlic into the pot. Crush the other half and add to the stew and gently stir the contents.
Add 1 Tbls lemon juice and 1 Tbls diluted saffron.(see diluted Saffron section)
Place the top back on and increase the heat to high for about 5 minutes. After 5 minutes reduce the heat to medium / low and let the stew simmer for 1 hour and 15 minutes.
Note: Ensure you keep checking the stew so that the sauce does not reduce too much. After 45 minutes check the taste of the stew to ensure you’ve put enough salt and pepper to taste.
For the Barberry & Pistachio garnish:
Wash the Barberries. Pour 2 tablespoons of oil into a saucepan and place on medium heat. Put the washed Barberries in the saucepan. Add a teaspoon of granulated sugar and fry for 1 minute or until the sugar has melted into the Barberries.
Remove from the heat.
Once you’ve placed the chicken stew on a serving dish sprinkle the Barberries over it followed by the pistachios.