Heat the olive oil in a heavy pot over medium heat.
⚙ Pan-fryingStovePot
2
Add the onion and fry, stirring, until the onion turns 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
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
4
Add the drumsticks and fry 5 minutes, until browned on all sides.
⚙ Adding to the hot fat and fryingStove
5
Add the cumin, turmeric, paprika, ginger, cinnamon, cardamom, salt and black pepper and stir.
6
Add the water and bring to a boil.
Stove
7
Turn down the heat and simmer 30 minutes.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
8
Add the preserved lemon and olives and cook another 20 minutes.
Stove
9
Sprinkle the cilantro on top.
10
Serve the stew with couscous.
380calories
34 gprotein
8 gcarbs
23 gfat
● protein 36%● carbs 8%● fat 56%
Per serving (314 g), of 4 servings
For the Fried onion · 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 →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
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)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
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