Sabrina Ghayours Saffron Chicken And Fennel Stew Recipes

SABRINA GHAYOUR'S SAFFRON CHICKEN AND FENNEL STEW RECIPE

Sabrina Ghayour's Saffron chicken and fennel stew recipe image

Sabrina Ghayour's Saffron chicken and fennel stew recipe and other chicken recipes and Middle Eastern recipe from Red Online

Time 2h20m

Number Of Ingredients 11

Ingredients

olive oil
2 large onions or 3 small onions, roughly diced
8 large bone-in chicken thighs, skin removed
generous pinch of saffron threads
2 heaped tsp ground cumin
ground cinnamon
juice of 2 oranges
sea salt and freshly ground black pepper
2 large fennel bulbs, topped and tailed and cut into quarters
3 tbsp. clear honey
2 large handfuls of dried barberries

Steps:

Set a large saucepan over a medium heat and add a couple of good glugs (about 4 tablespoons) of olive oil to the pan. Fry the onions until they are translucent and just begin to take on a golden-brown colour around the edges.
Add the chicken thighs and coat them in the onion mixture to seal the flavour into the meat. Cook until you get just a little colour onto the thighs.
Grind the saffron with a pestle and mortar and add it to the chicken, stirring well to ensure the chicken thighs are evenly coated in onion and saffron. Lastly, add the cumin, cinnamon, orange juice and a generous amount of sea salt and black pepper and give everything a final stir.
Pour over just enough boiling water to cover the chicken then add the fennel quarters and honey. Cover the pan with a lid, reduce the temperature to low and simmer for 1 hour, stirring after 30 minutes or so to prevent sticking.
After the hour has passed, add the barberries and stir gently, then cover and cook for another hour. The slower and longer you cook this dish, the richer and better it will taste.
After the full 2 hours of cooking, check the chicken and fennel to ensure they are still intact and give the ingredients another careful stir. Re-cover and cook for a further 20 minutes, then serve with basmati rice.

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