CHICKEN RAISIN STEW
Instructions:
- The surprising addition of raisins to this stew adds depth and richness without adding any fat.
- 1 stewing chicken, 2–3 pounds, cut into parts
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon turmeric powder
- ½ teaspoon saffron threads
- 1 large onion, chopped
- 3 tablespoons finely chopped fresh Italian (flat-leaf) parsley
- 1 cup water
- 1 cup raisins
- 1 cup orange juice
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1 teaspoon cornstarch
- 4 cups cooked white or brown rice
- Rinse the chicken pieces and pat dry.
- Put in a Dutch oven or stock pot.
- Add salt, pepper, turmeric, saffron, onion, and parsley to the chicken, then pour in the water. Cover and heat over medium.
- Meanwhile, in a small saucepan, combine raisins, orange juice, ginger, cinnamon, and cornstarch.
- Heat over medium low heat, stirring frequently, until the raisins are plump, about 10 minutes.
- Carefully pour the raisin mixture into a blender and blend to a fine puree.
- Pour the raisin puree over the chicken, and re-cover.
- Simmer for 45 minutes, stirring often, until sauce is thick and chicken is fully cooked.
- To serve, divide rice between 8 bowls (or 6, or 4, for the extra-hungry crowd).
- Put 1 or 2 chicken pieces on top of the rice, then ladle stew over the top of each.
- Serves 8.