Spiced chicken madrooba

The Guardian - Feast - - Feast -

Prep Cook Serves 40 min 3 hr 20 min 8

1 whole chicken (about 1.4kg)

5 onions, 1 peeled and cut into 4 wedges, 2 peeled and finely chopped and 2 peeled and thinly sliced

1 head gar­lic, halved width­ways, plus 8 cloves, peeled and crushed

2 cin­na­mon sticks Salt and black pep­per

165ml olive oil 2½cm piece fresh gin­ger, peeled and finely grated

4 green chill­ies,

3 finely chopped seeds and all,

1 thinly sliced

1 tbsp ground cin­na­mon

1 tbsp ground cumin 1 tbsp ground co­rian­der

1½ tsp turmeric 7-8 plum toma­toes, coarsely grated and skins dis­carded (600g net weight) 2½ tbsp tomato paste

30g co­rian­der leaves, roughly chopped

30g pars­ley leaves, roughly chopped 30g dill leaves, roughly chopped 300g ja­reesh or 150g coarse bul­gur wheat, washed un­til the wa­ter runs clear 2 tbsp lemon juice 500g swiss chard, stems dis­carded and leaves roughly shred­ded (320g) 1½ tsp aleppo chilli flakes (or ¾ tsp if us­ing a spicier va­ri­ety), to gar­nish

This is an epic dish in the best sense of the word. Yes, it takes a bit of ef­fort, both in prep and in beat­ing the chicken and cracked wheat, but the re­sult will sur­prise, de­light and fill you up. The word hails from the Gulf and trans­lates as “beaten”. is a form of ground wheat that can be found in Mid­dle East­ern stores, but you can also use coarse bul­gur wheat. Any left­overs keep well in the fridge and can be re­heated an­other day.

Ja­reesh madrooba Put the chicken, onion wedges, head of gar­lic, cin­na­mon sticks, two litres of wa­ter and two tea­spoons of salt in a large stock­pot for which you have a lid. Bring to a boil on a medium-high heat, skim­ming off the froth as you go, then turn down the heat to medium-low, cover and leave to sim­mer gen­tly for 80 min­utes, or un­til the chicken is fall­ing off the bone. Trans­fer the chicken to a bowl, then roughly pull the meat off the bone, shred­ding it as you go and dis­card­ing the skin, car­ti­lage and bones. Strain the stock into a se­cond pan and dis­card the solids.

Mea­sure out 1.7 litres if you are us­ing ja­reesh or 1.2 litres if you are us­ing bul­gur (save any ex­tra stock for an­other use). On a medium-high flame, heat four ta­ble­spoons of oil in a large, heavy-based cast-iron pot for which you have a lid. Add the chopped onion and fry, stir­ring oc­ca­sion­ally, for 12 min­utes, un­til soft­ened and deeply browned. Add the gin­ger, chopped chill­ies and two-thirds of the crushed gar­lic, cook for an­other minute, then stir in the spices, toma­toes, tomato paste, two-thirds of the herbs, two and a quar­ter tea­spoons of salt and a good grind of pep­per, and cook for seven min­utes, or un­til thick­ened.

Add the ja­reesh or bul­gur, shred­ded chicken and stock, and bring to a boil. Turn the heat to its low­est set­ting, cover the pot and cook, stir­ring oc­ca­sion­ally, for an hour, or un­til the liq­uid has been ab­sorbed and the wheat has cooked through. Off the heat, whisk the mix vig­or­ously for 10 min­utes, un­til it re­sem­bles por­ridge, then stir in the re­main­ing herbs and lemon juice.

Mean­while, heat three ta­ble­spoons of oil in a large saute pan on a medium heat. Fry the sliced onion, stir­ring oc­ca­sion­ally, for about 30 min­utes, or un­til caramelised. Turn the heat to medium-high, add the re­main­ing crushed gar­lic and cook for one minute. Stir in the chard in batches, add a third of a tea­spoon of salt and a good grind of pep­per, and cook for three more min­utes, un­til wilted.

To serve, spoon the madrooba into a large, shal­low serv­ing bowl. Top with the chard mix­ture, sliced chilli, re­main­ing four ta­ble­spoons of oil and a sprin­kling of chilli flakes.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.