Hawaij Chicken Stew
- Details
Often, we crave something warm and filling but don’t want to feel so heavy afterwards. This is the stew we’re looking for! It’s light, but hearty with flavor and is the perfect cozy meal for a cold, grey winter day. It’s seasoned with Hawaij, a Yemeni all-purpose seasoning made of black pepper, turmeric, cardamom, cumin, saffron and caraway. This blend is earthy and slightly dyes the broth to a pale, golden yellow. I found this stew made great left overs for an easy weeknight meal, too. Once reheated the broth will slightly thicken from the starchy potatoes and sweet potatoes. For added warmth we added our smoked cinnamon sticks and an orange, which added a touch of sweetness that’ll perfume your bowl perfectly.
Hawaij Chicken Stew
Ingredients
- 2 tablespoons olive oil
- 2 bone-in, skin-on chicken breast
- 2 bone-in, skin-on chicken thighs
- 3 teaspoons Hawaij, ground
- 3 teaspoons kosher salt
- 3 smoked cinnamon sticks
- 2 red onion, julienned
- 1 pound baby multi-colored potatoes
- 1 pound sweet potatoes, large diced
- 2.5 cups chicken broth
- 1 orange, cut in half
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped celery leaves
Instructions
- Preheat the oven to 350 degrees.
- Add the olive oil to a large oven-safe pan. Heat the oil over medium heat until sizzling.
- Add the chicken to the pan skin side down. Brown for 2 minutes or until golden brown and flip over for another two minutes. Evenly sprinkle in the Hawaij, smoked cinnamon sticks and kosher salt. Add the onion and sauté until the onions start to caramelize for about 3-5 minutes.
- Next add the potatoes, sweet potatoes and chicken stock to the pot. Stir, cover with a lid and bring to a simmer. Next, halve the 2 oranges and add into the broth until mostly submerged.
- Place the pan into the oven and bake for 45 minutes. Remove the chicken from the pan and cool on a cutting board for 10 minutes, or until cool enough to handle. Using a fork, shred the chicken and remove and skin and bones, then discard. Add the shredded chicken back into the pan and bring to a simmer. Taste the stew and add salt, if needed. Finish the stew with fresh chopped parsley and celery for brightness. Serve immediately.
Hawaij is another one of those hidden gem spices. It’s so versatile… It can be used as a rub, in a dip, to season rice, as a sauce seasoning — you name it! Check it out below.
Creole Sausage and Shrimp Jambalaya
Many cuisines have a meat and rice dish in their repertoire, and Jambalaya is the Deep South’s version. This dish doesn’t take all that long to cook, making it a delicious one pan meal. The …
Garam Masala Meatballs with Mango Chutney
These meatballs are sweet, spicy, fruity and tangy. We seasoned our meatballs with an all purpose blend, Indian Garam Masala. For the chutney, we used some over-ripened mangoes and barberries, although dried tart cherries would …
Nigella Caesar Dressing
This genius twist on Caesar dressing is a snap to make and boasts all the flavors in a classic Caesar. The twist? We’ve managed to make it vegan and low cholesterol with a little spice …
Porcini Soda Bread
Irish soda bread is one of the easiest quick breads to make, and it’s very adaptable. Whole wheat, oats and rye flours make this a hearty loaf. For this version, we added a full complement …
Herbes de Provence Lemon Chicken
The most common question we get in the spice shop is “what’s good on chicken” and this go-to Lemon Chicken with Herbes de Provence as always high on the list. Classic but never boring, the …
Leave a Comment