💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Heat the oil in a wide pot that can go in the oven and brown the chicken pieces on all sides. Remove to a plate.
⚙ Pan-fryingStoveCast-iron pot
💡Brown the meat in batches, without crowding: in a crowded pot it stews in its own juices instead of searing.
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3
Add the onion to the oil left in the wide pot and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
⚙ Adding to the hot fat and fryingStoveWide, shallow pot
💡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.
4
Add the garlic and fry 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.
5
Add the pepper and fry about 10 minutes, stirring, until it softens.
⚙ Adding to the hot fat and fryingStove
6
Add the paprika, cumin, turmeric, cinnamon and ginger and fry 30 seconds, until fragrant.
⚙ Adding to the hot fat and fryingStove
💡Paprika burns quickly and turns bitter: half a minute in the oil is enough, then move straight on to the next step.
7
Add the stock, carrot, potatoes and zucchini and bring to a boil.
Stove
8
Return the chicken pieces to the pot and season with salt and black pepper.
9
Add the cabbage. Cover the pot and put it in the oven for 75 minutes, then remove the lid and bake another 15 minutes, until the chicken pieces completely soft.
OvenCast-iron pot
💡In the oven, heat reaches the pot from all sides, not just from below: a large cut cooks slowly and evenly for hours without sticking to the bottom.
10
Serve hot with couscous.
776calories
51 gprotein
29 gcarbs
48 gfat
● protein 27%● carbs 15%● fat 57%
Per serving (719 g), of 4 servings
To assemble ·
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (4) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Wide, shallow pot· Also works: Deep skillet (sauté pan) (None)· 💡 Workaround, changes the dish: Pot (Layers instead of a single layer)
Cast-iron pot· Also works: Pot (Holds less heat, burns on the bottom) · Glass / ovenproof baking dish (In the oven, covered with foil)
By the steps, as the recipe is built now: another version or addition can change the list.
