We were back in the Middle East for the latest installment of Cooking Around the World. According to Wikipedia, Qatari cuisine has been largely influenced by both Indian and Iranian culture. Apart from curry and tikka masala, I don’t know much about Indian cuisine, and I know even less about Iran. However, my research suggested that it was actually largely similar to what I had found for both Kyrgyzstan and Oman. Hoping for something new and exciting, I settled on a lamb dish…until the food store was charging $30 for a piece of meat. That just wasn’t going to happen. Back to chicken stew it was…
While another chicken stew may sound repetitive, the fact of the matter is it’s hard to make chicken stew suck. Honestly, the idea of a large stockpot on the stove as snow comes down outside is always comforting. And while you’re not likely to come across a snow squall in Qatar, here in Delaware it’s not too farfetched.
Anyway, this version of chicken stew was vegetable heavy, which I loved. The cauliflower and zucchini were a nice change of pace, and the cilantro kick was delicious. Although it was a two-pot dinner (meaning more dishes), it was ridiculously simple to throw together. Next week, with Russia, we’re excited to have something different. But for now, I’m more than content with my Qatari leftovers.
Qatari Chicken Saloona: Chicken & Vegetable Stew
Adapted from http://www.qatarvisitor.com/culture/qatar-recipes
- 4 bone-in chicken thighs, skin removed
- 6 cups vegetable stock
- 1 large onion, diced
- 2 large carrots, chopped
- 2 cloves garlic, minced
- 1 medium zucchini, chopped
- ½ head cauliflower, chopped
- 2 medium red potatoes, chopped
- 1 14.9 oz can diced tomatoes
- 1 tbsp tomato paste
- Small palm-full of dried cilantro
- Salt and pepper to taste
- Olive Oil
- In a stockpot, poach chicken in vegetable stock by covering the chicken with the stock, bringing to a boil, and cooking for approximately 30 minutes.
- After the chicken has been cooking for about 10 minutes, sauté the onions and carrots together over medium heat in olive oil in a separate sauté pan, until the onions are translucent. Add the garlic and sauté for another 30 seconds or so. Stir in zucchini, cauliflower, potatoes, tomatoes, and tomato paste, bring to a simmer, and cook for about 15 minutes.
- Transfer the vegetable mixture to the stockpot with the chicken. Stir in cilantro, salt, and pepper to taste, and cook for an additional 15-20 minutes.