Avi's Za'atar Chicken Stew
Ingredients:
1 tablespoon unsalted butter
1 tablespoon duck fat
3 small leeks, clean and halved lengthwise
2 large parsnips, peeled and diced 3 Jerusalem artichokes, peeled and sliced into discs
4 cloves of garlic, peeled and lightly crushed with the back of a knife
2 serrano chilies
1 16 ounces (470 ml) can of Sapporo beer
4 ounces (100 ml) of arak
1.5 pounds (.7 kilos) boneless skinless chicken thighs
3/4 cup (125 grams) flour
3 tablespoons dry za’atar
1 teaspoon chili flakes
course black pepper
2 tablespoons kosher salt
Directions: Preheat oven to 325 F. (160 C.)
Mix the chicken, flour, black pepper, salt, chili flakes and half of the za'atar in a bag and shake well until fully coated
Melt the fat in a cocotte over medium heat, add the garlic cloves as the fat is melting
When the solids in the butter just begin to change color, add chicken.
Brown each side (about three minutes each)
Remove chicken and lay leeks flat side down into the pan
Place chicken thighs on leeks. Cook 4 minutes
Add remaining za'atar and a little extra salt and pepper
Add Arak, when the alcohol smell dissipates, add beer
Add root vegetables, mix in with the chicken
Add water until covered by half an inch.
Place whole chilis on top
Put in oven, check after one hour
If liquid level is low, add more water just to cover
Cook for another hour
Enjoy! !בתיאבון
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