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Stew: Assyrian Chicken Stew




Source of Recipe


bhg


Recipe Introduction


This traditional recipe reflects Narsai’s heritage as the son of Assyrian immigrants.



List of Ingredients




• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 8 chicken drumsticks and/or thighs, skinned
• 1 tablespoon cooking oil
• 1 large onion, coarsely chopped
• 3 to 4 cloves garlic, minced
• 2 teaspoons dried basil, crushed, or other dried herb, crushed
• 1/4 to 1/2 teaspoon crushed red pepper
• 1-1/2 cups chicken broth or one 14-ounce can chicken broth
• 1 14-1/2-ounce can diced tomatoes
• 12 ounces fresh green beans, trimmed and cut into 1-1/2-inch pieces
• 3 medium carrots, cut into 1-inch pieces
• 4 medium potatoes (1-1/2 pounds), cut into 1-inch pieces


Recipe



1. Combine flour, salt, and pepper in a shallow dish. Coat chicken pieces with flour mixture. Brown chicken in hot oil in a 4- or 5-quart Dutch oven, turning once. Remove chicken.

2. Add onions and garlic to pan and cook until tender. Add basil or other dried herb and red pepper; cook and stir 1 minute more. Carefully stir in broth and undrained tomatoes. Add browned chicken, green beans, and carrots; bring to boiling. Reduce heat, cover, and simmer for 15 minutes. Stir in potatoes; cover and simmer 20 minutes more or until vegetables and chicken are tender.

Makes 4 to 6 servings.