Thursday, November 24, 2011

Overnight Chicken Stew with Israeli Couscous

My culinary bucket list is loaded with international recipes I have yet to experiment with. Israeli food has been near the top of my list because the food of Israel embodies flavours and methods that have, over the years, been a melding pot of many different countries.

Inspired by Israeli Kitchen , my friend "L" gave this recipe for Overnight Chicken Stew with Israeli Couscous a try and raved about the outcome.

Serves 6 – easily halved

2 cups – 500 grams Israeli couscous
2 medium onions, chopped
Olive oil
Salt and black pepper
1 tablespoon paprika
2 teaspoons ground cumin
1 bay leaf

*Optional: 1 tiny red chili, or 1/2 teaspoon cayenne flakes
4 cups boiling water plus 1/2 cup later
*Optional: 4 medium potatoes, thickly sliced
1 entire, jointed chicken or 6 leg and thigh pieces


Rub salt and olive oil into the chicken pieces. In a large pot, fry on the chicken on all sides in 2 tablespoons olive oil. Remove from pot.

Add 1/3 cup oil to the pot and in it, gently fry the onions till they’re very soft and golden.

Add the Israeli couscous stir, and fry for 3 minutes.

Add the 4 cups of boiling water. Stir, taste for seasoning and add salt and pepper. Cover and cook 8 minutes.

Remove from heat and fluff the Israeli couscous up with a fork. Let it cool somewhat and then remove it from the pot to a bowl.

Wash the pot out, dry it, and line it with parchment paper. If adding potatoes, put a layer of raw potatoes down in the pot and up around the sides, till they’re all used up.

Put half the Israeli couscous in the pot (on top of the potatoes, if using). On top of it, place the chicken pieces. Add the paprika, cumin, bay leaf, and optional chili.

Top with remaining pasta and add 1/2 cup hot water.

Cover all with baking paper. If you wish to cook eggs in this stew, either place them alongside the chicken pieces or on top of this baking paper cover. Cover the pot with its lid and make sure it’s down tight. If necessary, wrap tin foil around the top to make sure no steam escapes.

Bake overnight in oven set to 215° F – 100° C, or 4 hours at 300° F – 150° C. I put mine in at about 11 p.m. and took it out at about 9 a.m.

I loved the method. So easy with simple ingredients and is one of those recipes that you can add additional vegetables, mushrooms and a variety of spice to. When you wake up in the morning, the incredible fragrance of cumin fills your home and one could be tempted to eat it for breakfast (just sayin')
"L" actually added bacon bits to the potatoes on the bottom and said it was a 5 Star addition and had everyone fighting for the potatoes.

I'm sending this recipe over to Frugal Recipes for the next submission of easy to make recipes with simple ingredients. If you missed the last roundup, you can find it HERE StumbleUpon


That Girl said...

I've always wanted to try working with Israeli couscous, but never had a reason to - this could be that reason.

Hopie said...

Wow that does look delicious. I like the flavor combination. I don't think I've ever had Israeli couscous!

Anonymous said...

I added a little heat the second time around and used 1/2 regular paprika and 1/2 hot paprika. It was the perfect amount! My family has told me I can make this dish once a week!


cocoa and coconut said...

I love israeli couscous so much and it goes well with chicken! The spices would be great too.