Best Chicken Stew With Coriander And Cumin Recipes

AFRICAN CHICKEN STEW

Steps:

• In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
• Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
• Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.

CHICKEN LIVERS, WITH CUMIN AND CORIANDER

Steps:

• Dredge the chicken livers in the flour and brown them in the butter and oil. Remove and set aside.
• Saute the garlic and shallots for two minutes. Add the cumin and coriander. Return the chicken livers to the pan and add the cream, salt and pepper. Cook until the livers are pink in the center and the sauce has thickened.
• Garnish with coriander and serve.

SLOW-COOKER MARRAKECH CHICKEN STEW WITH PRESERVED LEMON AND OLIVES

Steps:

• Heat a medium skillet, preferably cast-iron, over medium-high heat. Add the cumin seed and stir until aromatic, about 30 seconds. Turn off the heat, add the coriander seed, and stir for 30 seconds. Scrape the spices into a mortar with a pestle or into a spice grinder and grind until the cumin and coriander are coarsely ground. Mix with the flour, salt, and pepper in a medium large mixing bowl and dredge the chicken pieces in the seasoned flour mixture; pat off the excess flour and reserve the mixture.
• Heat the oil in an extra-large skillet over medium-high heat; brown the chicken pieces on both sides, in batches, about 3 minutes per side, then transfer to a 5- to 6-quart slow cooker.
• Reduce the heat under the skillet to medium. Add the onions and sauté until tender, about 2 minutes. Add the garlic and the reserved seasoned flour mixture and stir until the flour is lightly toasted, about 3 minutes. Add the wine and chicken broth and stir until the sauce is slightly thickened. Remove from the heat and stir in the lemon zest (but not the juice).
• Pour over the chicken and scatter the chopped preserved lemon over the top. Cover the cooker and cook for 2 to 3 hours on high, or 4 to 6 hours on low, until an instant-read thermometer inserted into the thickest part of one of the uppermost pieces of chicken registers 170°F. Keep warm for as long as 4 hours.
• Remove the chicken to a platter. Stir the lemon juice, parsley, and olives into the sauce, and spoon over the chicken.

CHICKEN STEW WITH CORIANDER AND CUMIN

Steps:

• 1. In a large heavy skillet, heat the olive oil over moderately high heat. Season the chicken with the salt and add to the pan, skin side down. Salute until golden brown on the bottom, about 5-6 minutes. Turn and cook until browned on the other side, about 5 minutes longer. Drain the chicken on paper towels. Transfer to a large flameproof casserole.
• 2. Pour off the fat from the skillet. Add the wine and bring to a boil over moderately high heat, scraping up the brown bits from the bottom of the pan. Boil until the wine is reduced by half, about 4 minutes. Stir in the chicken stock, cream and cumin. Pour the liquid into the casserole and bring to a boil over moderate heat. Cover, reduce the heat to low and simmer for 15 minutes.
• 3. Meanwhile, in a medium saucepan of boiling salted water, cook the carrots until tender, about 15 minutes. Drain.
• 4. Make steamed potatoes, if desired.
• 5. Add the carrots and the frozen corn to the casserole and continue to cook until the corn is heated through, 5-7 minutes. Stir in the coriander/cilantro and serve with potatoes.