Yesterday it was ridiculously cold – the coldest so far this winter, I think, but not quite cold enough to bring out the big girl coat (I draw the line at -10 Celsius, and yesterday when I was getting ready to leave in the morning, it was 16 Fahrenheit, which is -9 C, so… not quite). Matt had band practice – they’ve got a show coming up! – so he was going to be home late. So I made this stew that’s filled with warming spices and that makes the apartment smell delicious.
It’s from the always tasty Avocado & Bravado, whose affinity for North African flavour profiles shines through deliciously. She mentioned just using curry powder if some of these spices are a pain to get ahold of, but since I had nearly all of them, and the ones I didn’t have were in small amounts anyway, I just skipped them and called it a day. After all, I was halving it, and half of a pinch is what, looking at the pot of stew and thinking about that spice? So I called it good and it warmed me right up, and Matt seemed pretty happy with it too – although he probably wasn’t thrilled to death with the fact that I thought he’d be home about 45 minutes later than he actually got home, so he got to sit here smelling the food and being hungry. I’m the worst.
Spiced Chicken Stew
1/2 tbsp olive oil
1/2 tbsp butter
3 chicken thighs, on the bone, with skin
2 cloves garlic, minced
1/2″ piece ginger, peeled and minced
1 14-oz can diced tomatoes (I tried to get crushed tomatoes like in the original recipe, but apparently crushed tomatoes only come in the big cans)
1 large potato, peeled and diced
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp cinnamon
1/4 tsp turmeric
1/8 tsp cloves
1/8 tsp paprika (mine was quite a bit closer to 1/4 tsp, because I don’t have an 8th-tsp measure)
cayenne to taste (I didn’t put enough, which is why my dish was merely “spiced” and not “spicy“)
1 tbsp milk
salt and pepper
Heat the oil and butter in a large pot.
Pop the chicken in and allow to brown on both sides. Careful – the hot oil will want to be friends with you very, very badly.
Toss in the ginger and garlic and saute for another 30 seconds.
Stir in the tomatoes, potatoes, and the spices.
Boil gently for an hour, turning the chicken regularly and stirring – you’re going to get some stickage. Add water if the liquid evaporates too much.
Once the potatoes and chicken are done, stir in the milk.
Cook a couple more minutes just to make sure the milk didn’t cool everything down.
I didn’t serve it with rice or lentils or what have you; I figured it was hearty enough already and it came with potatoes as well.