Kurdish Fried Chicken in Broth
I know absolutely nothing about this dish, other than I found it on the website of Food and Wine magazine. It seems to come from a book by travel cookbook writer (now, that's what I should have chosen as a profession) Naomi Duguid on the cuisines of the former Persian empire. It was fairly easy to make, with ingredients I had at home. It was also very tasty, even though I forgot to add the chopped cilantro at the end. I also made a vegan version of this dish for my daughter, and she also really enjoyed it. Serve with flatbread or rice.
PRINT PDF
Kurdish Fried Chicken in Broth
Ingredients
- 4-5 lbs bone-in chicken parts
- 4 tsp coarse salt
- 1/2 cup lemon juice
- olive or sunflower oil
- 4 onions, grated
- water as needed
- 2 1/2 tsp ground cumin
- 1 tsp ground turmeric
- 1 bunch cilantro, chopped
Directions
Cut the chicken pieces into 2" portions. Place in a bowl and rub salt onto the chicken. Add lemon juice, mix well and refrigerate for 1-2 hours. Remove chicken from the marinade, reserving both.
Heat 1/4" of oil in a frying pan over medium heat. Working in batches if necessary, add chicken pieces and fry for 15-20 minutes, or until lightly browned, turning occasionally.
Transfer chicken to a large cooking pot. Add shredded onions, reserved marinade and enough water to barely cover the chicken. Bring to a boil over medium-high heat. Stir in the cumin and turmeric. Turn heat down to low and simmer, uncovered, for 40-45 minutes, or until the chicken is cooked through. Taste the broth and adjust seasoning. Sprinkle with chopped cilantro and serve.
|
Adapted from Naomi Duguid's recipe at Food and Wine magazine
Do you have a comment on this recipe? Please make it here
Kurdish Recipes | Marga's International Recipes | Marga's Best Recipes | Marga's Food Blog | E-mail
|