2010 Cooking Club Week 15: Tunisian-style Chicken Stew

The Hill Billy · 13-04-2010 11:41am #1

At short notice, but here we go...

I based this stew on a similar dish that I had in Tunisia a few years ago. It isn't a hard & fast recipe & can easily be tailored to suit individual tastes.
There is quite a bit of preparation here, but take your time & it'll be worth it.

Tunisian Chicken Stew with Cous Cous
Serves 4

Ingredients
4 large chicken breasts, halved lengthwise (alternatively you could use chicken thighs - which I personally think have more flavour)
Enough cous cous for 4
2 medium onions, quartered
2 medium peppers in large chunks
1 small turnip cut into good sized chunks
4 large carrots (cut in similar size to the turnip)
6 cloves garlic, chopped
6 tbsp olive oil
2 tbsp of Harissa paste (If you can't get this mix 2 tsp chilli powder, 2 tsp ground cumin in 2 tbsp olive oil)
2 tsp ground coriander
1/2 tsp ground cinnamon
2 tsp salt
2 lemons
500ml to 750 ml chicken stock (stock cubes are fine)
3 tsp dried oregano
Bunch of fresh coriander, chopped

Equipment
2 Chopping boards - 1 for chicken & 1 for veg
Mixing bowl
Large knife
2 Wooden spoons
Frying pan
Large pot for the stew
Regular pot for the cous cous

Preparation
Lightly score each piece of chicken 3 or 4 times
Rub the harissa paste or spice/oil mix thoroughly into each chicken piece & pop in the fridge for 30 mins
Heat the remaining olive oil in the large pan & add the garlic, carrots & turnip
Sweat over a medium heat for 10 mins
Now add the onions & peppers, mix through & sweat for a further 5 mins
Now add the chicken stock & salt, bring to the boil & lower to a simmer
Put the frying pan on a high heat & add a dash of olive oil
Quickly fry each of the marinated chicken pieces just enough to seal them & set aside
When all the chicken pieces have been sealed, stir the juices from the frying pan & any remaining marinade into the stew (which should be simmering)
Now place the chicken pieces on top of the stew, squeeze in the juice of 1 lemon & leave to simmer for 1 hour
10 minutes before serving, prepare the cous cous as per the packet instructions
Serve the stew with plenty of freshly ground black pepper, a good sprinkling of fresh coriander & a lemon wedge on a bed of cous cous

(Tunisian cuisine also uses dried fruits - which I can't stand myself. But you could also throw in some dried apricots, dates, etc if that floats your boat.)

Happy cooking!

Malari · 13-04-2010 11:48am

This looks good, hoping to try it this week.

I think I've only ever bought one turnip in my life, such was the difficulty of chopping it up

But cooking club is meant to challenge so I will persevere

John Mason · 13-04-2010 11:52pm

ooooooooooooooo, interesting

i think i might be giving this a go (well, by me, obviously i mean des):)

Mr Magnolia · 14-04-2010 9:50am

Goddammit Hill Billy, I was waiting for an offal recipe from you. The wife would have had no choice but to try it.

Looks good though, I'll look forward to trying it.

The Hill Billy · 14-04-2010 10:35am

Mr Magnolia wrote: »

Goddammit Hill Billy, I was waiting for an offal recipe from you. The wife would have had no choice but to try it.

Looks good though, I'll look forward to trying it.

Sorry about that Mr M. I thought that the following recipe wouldn't have been terrible challenging, despite the delicious results:

Ingredients
4 pig's trotters
Water

Equipment
A pot

Preparation
Place trotters in water
Bring to boil
Simmer for 4 hours

Serve with a can of Guinness.

nice1franko · 14-04-2010 5:49pm

Sounds good. I'll need to get a couple of ingredients in the shop to try it out.

Word on the street is you have a cook book out Mr Hill Billy?! What's it called?

_blank_ · 14-04-2010 7:21pm

I'm making this tomorrow I think, have to get the ingredients sorted out.

Never had couscous before, so it's something different for me.

Minder · 14-04-2010 7:22pm

Hill Billy wrote: »

Ingredients
4 large chicken breasts, halved lengthwise (alternatively you could use chicken thighs - which I personally think have more flavour)
Enough cous cous for 4
2 medium onions, quartered
2 medium peppers in large chunks
1 small turnip cut into good sized chunks
4 large carrots (cut in similar size to the turnip)
6 cloves garlic, chopped
6 tbsp olive oil
2 tbsp of Harissa paste (If you can't get this mix 2 tsp chilli powder, 2 tsp ground cumin in 2 tbsp olive oil)
2 tsp ground coriander
1/2 tsp ground cinnamon
2 tsp salt
2 lemons
500ml to 750 ml chicken stock (stock cubes are fine)
3 tsp dried oregano
Bunch of fresh coriander, chopped

Turnips? That's a surprise, I don't immediately associate turnips with Arabic or North African cooking. I read some where that to make good cous cous there should be turnips in the cooking liquor. We eat a lot of cous cous in my extended family but I've never had it with turnips. What does it add?

Alun · 14-04-2010 7:32pm

Minder wrote: »

Turnips? That's a surprise, I don't immediately associate turnips with Arabic or North African cooking. I read some where that to make good cous cous there should be turnips in the cooking liquor. We eat a lot of cous cous in my extended family but I've never had it with turnips. What does it add?

I'm assuming that what's meant here are the smaller white turnips rather than what we here call a turnip (rutabaga, swedish turnip or swede). These have a less intense and slightly sweeter flavour.

Minder · 14-04-2010 10:25pm

Alun wrote: »

I'm assuming that what's meant here are the smaller white turnips rather than what we here call a turnip (rutabaga, swedish turnip or swede). These have a less intense and slightly sweeter flavour.

I don't disagree, but large yellow swedes or small purple and white turnips are not immediately associated with the sunnier climate of the Mediterranean. Name a mediterranean vegetable - most people say tomatoes, courgettes, aubergines, peppers - bursting with flavour, skins taut as a drum, full of sugar from basking in the sun. Name a Siberian vegetable - Turnips!

Tiriel · 15-04-2010 8:53pm

Sounds great! Looking forward to having this at the weekend! Nom

Hande hoche! · 15-04-2010 9:35pm

Quick question when exactly do you add in the coriander
and ground cinnamon?

The Hill Billy · 15-04-2010 10:11pm

Hande hoche! wrote: »

Quick question when exactly do you add in the coriander
and ground cinnamon?

You can add it to the spice mix for the chicken.

Hande hoche! · 15-04-2010 11:00pm

Ok thanks tried this tonight and it turned out very tasty. First time trying cous cous. Sorry for the low quality of the photo.

Little Alex · 16-04-2010 8:36am

Looking forward to this. I'll probably make it on Sunday.

Alun wrote: »

I'm assuming that what's meant here are the smaller white turnips rather than what we here call a turnip (rutabaga, swedish turnip or swede). These have a less intense and slightly sweeter flavour.

Where can I get actual turnips, not swedes, does anyone know? All they ever seem to have (in supermarkets at least) is swedes.

Alun · 16-04-2010 9:38am

Little Alex wrote: »

Where can I get actual turnips, not swedes, does anyone know? All they ever seem to have (in supermarkets at least) is swedes.

You see them around every now and then, and I think I've seen them in Tesco's once or twice, but a specialist greengrocers would probably be your best bet, or one of the farmers markets. The really small ones seem to appear on the market about now .. I remember when I lived in Holland they were called meirapen or "May turnips".

BTW In reply to Minder, I looked up the Dutch wiki page on them and there's a bit there that (translated) says ...

wikipedia wrote:

Turnips were already being grown by the Romans and ancient Greeks. Their cultivation probably took place in Afghanistan, Pakistan and the Mediterranean.

.. so not Siberian after all

In fact it mentions in that article that they're not frost resistant at all unlike our hardier varieties.

The Hill Billy · 16-04-2010 9:41am

To be honest, I use the purple ones (that some call "swede"). Feel free to use any root veg.

Like the title says - it is a Tunisian-style stew. It is my interpretation of a dish I had there & comes very close in taste, contents & texture to the original. (Mrs Billy agrees too.

)

_blank_ · 17-04-2010 6:35pm

Having this this evening, currently simmering away in 2 pots (1 veggie, one real food).

Easy recipe to follow, and it smells lovely right now.

NeoSlicerZ · 17-04-2010 7:07pm

Des wrote: »

Having this this evening, currently simmering away in 2 pots (1 veggie, one real food).

Easy recipe to follow, and it smells lovely right now.

What a coinky dink, me too

Though I'm just having it with rice instead of cous cous.

The Hill Billy · 17-04-2010 8:12pm

I hope you all enjoy it.

Agüte! (Swiss German for 'Bon Ap!')

_blank_ · 17-04-2010 8:18pm

Hill Billy wrote: »

I hope you all enjoy it.

The two of us did, it's really tasty indeed.

Thanks for that recipe Hill Billy, we'll be having it again.

It was my first time "cooking" Couscous, thought it was delicious.

Veggie on the left, real one on the right, it got a bit messy:)

DSCN2785.jpg?t=1271531913

NeoSlicerZ · 17-04-2010 8:21pm

'twas good, my sauce looks less viscous though.

John Mason · 18-04-2010 2:29pm

thanks hillybilly, that was absolutely delish, des will definitely be making this again - it had a lovely summer taste even thought its stew

:)

The Hill Billy · 18-04-2010 2:53pm

Thanks to all who have tried it. Am glad you like it.

Your comments have cheered me up no end on a shítty weekend stuck here in Switzerland. Thanks!

IB - I have a recipe for a cous cous salad that is great with a BBQ. You may like it too. Will post it tomorrow.

John Mason · 18-04-2010 4:30pm

Hill Billy wrote: »

Thanks to all who have tried it. Am glad you like it.

Your comments have cheered me up no end on a shítty weekend stuck here in Switzerland. Thanks!

IB - I have a recipe for a cous cous salad that is great with a BBQ. You may like it too. Will post it tomorrow.

thanks

would love that

Tar.Aldarion · 18-04-2010 9:03pm

NeoSlicerZ wrote: »

'twas good, my sauce looks less viscous though.

You can cook now? :pac:

NeoSlicerZ · 19-04-2010 12:05pm

Tar.Aldarion wrote: »

You can cook now? :pac:

Indeed

Little Alex · 20-04-2010 2:10am

Hill Billy wrote: »

I hope you all enjoy it.

Agüte! (Swiss German for 'Bon Ap!')

Danke vielmals! Sehr gut hat's geschmeckt!

Thank you, Hill Billy, for your recipe. I'm working lates (again) this week and just made it now:

picture.php?albumid=1068&pictureid=5939

Mr Magnolia · 20-04-2010 10:38am

Cooked this last night and it was very enjoyable. Light and sweet but still filling, a great dish for the weather and time of year.

Hill Billy wrote: »

Ingredients
4 pig's trotters
Water

Equipment
A pot

Preparation
Place trotters in water
Bring to boil
Simmer for 4 hours

Serve with a can of Guinness.

Boiled mine in a bottle of cider, some water and a good dash of calvados with some chopped carrots, celery, garlic and a few pepper corns. When they were cooked I reduced some of the stock down and added a dash of cream to serve them with.

Some of the meat was fantastic, some not so much. Delighted I tried them. I did use hocks btw and thanks for the advice

The Hill Billy · 20-04-2010 12:12pm

Good effort Mr M - on both counts!

Malari · 26-04-2010 10:10am

I really liked this. Browning the chicken helped strengthen flavour of the marinade and it was an unusual, distinctive taste, but would definitely try this again with different combos of root veg.

I actually used finely chopped preserved lemons in the stew and through the couscous, which worked very well.

Thanks HB!

2010 Cooking Club Week 15: Tunisian-style Chicken Stew

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