Tashreeb-Style Chicken and Tomato Stew
- Yield:4 servings
- Time:48 mins show details
Ingredients
- 3 poundschicken, cut into serving pieces
- ¼ cupall-purpose flour
- 1yellow onion, roughly chopped
- 3 tablespoonsvegetable oil
- 28 ounceswhole tomatoes, canned, with juice
- 1 teaspoonsugar
- 4potatoes, medium, peeled and quartered
- 8 ouncesmushrooms, sliced
- ½ teaspoonhot sauce
- 1 tablespoonWorcestershire sauce
- garlic, minced
- salt, to taste
- black pepper, to taste
- ¼ cupfresh parsley, chopped
Equipment
- heavy-bottomed pot
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Preparation
Dredge chicken pieces in flour, shaking off excess. This creates a light coating that will help thicken the sauce as it cooks.
- 3 mins
Heat oil in a heavy-bottomed pot over medium-high heat. Add onions and cook until softened, about 3 minutes.
Add chicken pieces to the pot and brown on all sides, working in batches if necessary. Don't worry about perfect browning - you want flavor, not perfection.
Add canned tomatoes with their juice, crushing them by hand as you add them. Stir in sugar to balance the acidity.
Add just enough water to prevent sticking - about 2-3 tablespoons. Season with salt and pepper, then reduce heat to low and cover.
- 20 mins
Simmer for 20 minutes, then add potatoes, mushrooms, Worcestershire sauce, garlic, and hot sauce. Adjust seasoning. (The stew should have a rich, tomato-based sauce by now. If it's too dry, add a splash of water.)
- 15 mins
Continue simmering covered for 15-20 minutes until potatoes are fork-tender and chicken is cooked through.
- 10 mins
Remove from heat and stir in fresh parsley. Let rest for 10 minutes before serving to allow flavors to meld.
Notes
This reminds me of the tomato-based stews my mother would make, though she'd serve it over rice with a side of yogurt. Like all good stews, this tastes even better the next day.
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