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.
Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread
If you’ve never had vindaloo, you don’t know what you’re missing. From My Two Souths and Chef Asha Gomez, we get this recipe for a Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread. Tangy, …
Beet Sourdough
Spring 2020, the sourdough frenzy started. I had very little bread baking experience and flour was scarce. There was no sourdough starter in sight, but we were in lockdown. After a legit learning curve, and …
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 …
Vegan Richa’s Mushroom Bourguignon with Potato-Cauliflower Mash
Our friend Richa Hingle is a genius. She came up with a popular vegan bourguignon that is savory, hearty, and EASY! Like throw it all together in the Instant Pot in 30 minutes-easy! Sometimes we …
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 …
Leave a Comment