Chicken in a pot ii (sephardic/yemenite)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onions; sliced |
| 1 | cup | Carrots; sliced |
| 3 | tablespoons | Garlic; minced |
| 3 | tablespoons | Olive oil |
| 1 | Chicken (3.5 to 4 lbs.) cut in serving portions | |
| ¼ | cup | Uncooked lentils |
| 1 | Fennel bulb; chopped | |
| ¼ | cup | Parsley; chopped |
| 1 | tablespoon | Sumac* |
| 2 | tablespoons | Zhoug |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
Directions
*Sumac is a spice prepared by powdering certain dried sour sumac berries. While these are related to the sometimes poisonous varieties of sumac, they themselves are perfectly harmless. The sumac powder, available in Middle Eastern and specialty food shops, imparts a lemony flavor to foods.
Cook onions, carrots and garlic in olive oil in large Dutch oven until onion is wilted. Add chicken pieces and cover with cold water or stock. Add the rest of the ingredients. Cover and cook slowly until chicken is tender and lentils are cooked, about 40 minutes. Serve in soup plates with the vegetables and a small amount of the soup.
Yield: 4 to 6 servings.
From "The Yemenite Cookbook" by Zion Levi and Hani Agabria. New York: Seaver Books, 1988. Pg. 133. ISBN 0-8050-0394-0. Posted by Cathy Harned. Submitted By CATHY HARNED On 10-15-94