Chicken Recipe

This unique chicken dish blends traditional spices with the bright acidity of green apples and the earthy depth of chickpea flour. The result is a rich, aromatic stew that balances savory, sweet, and spicy notes perfectly. The chicken becomes tender and infused with garlic, ginger, and cumin, while the apples add a subtle freshness that cuts through the richness. It&# 226;ÂÂs an ideal comfort food for chilly evenings or a surprising centerpiece for dinner parties. Simple to prepare yet complex in flavor, this recipe offers a delightful departure from standard chicken dishes, appealing to those who enjoy exploring global flavor profiles.

Cooking Method: Boiling

Cuisine: Global

Courses: Appetisers

Difficulty: Intermediate

Servings: 4

Calories: 1289.5

Description

This unique chicken dish blends traditional spices with the bright acidity of green apples and the earthy depth of chickpea flour. The result is a rich, aromatic stew that balances savory, sweet, and spicy notes perfectly. The chicken becomes tender and infused with garlic, ginger, and cumin, while the apples add a subtle freshness that cuts through the richness. It&# 226;ÂÂs an ideal comfort food for chilly evenings or a surprising centerpiece for dinner parties. Simple to prepare yet complex in flavor, this recipe offers a delightful departure from standard chicken dishes, appealing to those who enjoy exploring global flavor profiles.

Ingredients

2 Tablespoons oil
1 teaspoons Minced ginger
3 Cloves garlic, crushed
1 Large onion, sliced
2 Tablespoons chickpea flour or besan
1 Green apple, peeled and diced
1 teaspoons Ground cumin
1 teaspoons Ground coriander
2 Medium tomatoes, blanched, peeled and diced
1 Bay leaf or 1 teaspoon thyme
1 teaspoons Coarsely ground black pepper
1 teaspoons Ground red pepper
3 Cups (750 ml) chicken stock or 2 chicken stock
Tablespoons boiled rice (optional)
1 cups (125 g) cooked chicken, shredded

Directions

1
Heat the oil in a large saucepan over medium heat. Add the minced ginger and crushed garlic, stirring constantly for about 30 seconds until fragrant.
2
Add the sliced onions to the pan and stir-fry for 2-3 minutes until they become soft and translucent.
3
Sprinkle in the chickpea flour, stirring quickly to coat the onions and cook out the raw flour taste for about 1 minute.
4
Add the diced green apple, ground cumin, ground coriander, diced tomatoes, bay leaf, black pepper, and ground red pepper. Stir well to combine all flavors.
5
Pour in the chicken stock, stirring to dissolve any lumps from the chickpea flour. Bring the mixture to a gentle boil.
6
Reduce the heat to low, cover the pot, and let it simmer for 45 minutes, allowing the flavors to meld and the vegetables to break down.
7
Remove from heat and carefully transfer the mixture to a blender. Blend until smooth and creamy.
8
Return the blended stew to the pot. Stir in the shredded cooked chicken and optional boiled rice if using.
9
Warm through gently for 2-3 minutes without boiling. Serve hot with lemon wedges on the side.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1289.5kcal

% Daily Value *
Total Fat 63.4g98%
Saturated Fat 13.2g66%
Cholesterol 213.6mg72%
Sodium 212.7mg9%
Total Carbohydrate 92.2g31%
Dietary Fiber 9.0g36%
Sugars 7.0g
Protein 76.7g154%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken stew, spiced chicken, apple chicken, chickpea flour, besan, ginger garlic, international cuisine, comfort food, homemade stock, easy dinner, spicy stew, cumin coriander, garlic onion, tomato base, blended stew, protein rich, dinner recipe, slow cooked, aromatic spices, green apple

Read it online: https://www.chefs-mate.com/recipe/chicken-recipe-76/