Yemenite Chicken Stew

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a large pot over medium heat.

   ⚙ Pan-fryingStoveLarge pot
2. 2
   Add the onion and fry for 10 minutes, stirring, until the onion turns deep golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the tomatoes and cook 5 minutes.

   Stove
2. 5
   Add the turmeric, cumin and cardamom and stir.
3. 6
   Add the chicken and stir to coat it well in the spices.
4. 7
   Add the water and bring to a boil.

   Stove
5. 8
   Turn down the heat, cover and simmer 45–60 minutes, until the chicken is tender.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 9
   Season with salt and black pepper, taste and adjust.
7. 10
   Sprinkle the cilantro on top and serve.
8. 11
   Serve hot with rice.