Hawaij Chicken Stew
Prep Time
15 min
Cook Time
60 min
Total Time
75 min
Servings
N/A
Difficulty
Moderate
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About this Recipe
Looking for a warm and filling stew that won't weigh you down? Look no further!
This light yet hearty stew is bursting with flavor and is the ideal comfort food for a chilly winter day. Seasoned with the Yemeni all-purpose seasoning Hawaij, it imparts an earthy taste and a beautiful pale golden broth.
This versatile blend of spices makes this soup light, but hearty with flavor. This is a great dish to meal prep leaving you with a delicious and easy weeknight meal.
Enhance the warmth with Cinnamon Sticks and a touch of sweetness from an orange.
Instructions
1
Preheat the oven to 350 degrees F.
2
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.
3
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.
4
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.
5
Place the pan into the oven and bake for 45 minutes.
6
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.
7
Add the shredded chicken back into the pan and bring to a simmer. Taste the stew and add salt, if needed.
8
Finish the stew with fresh chopped parsley and celery for brightness. Serve immediately.
Ingredients
Tags
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