A chicken stew with leeks and celery, with a sweet flavor. The chicken absorbs all the wonderful flavors of the turmeric and khaviaj, giving it a yellow color.
I like to put the casserole in the oven at the end of cooking and let the chicken brown nicely.
Suitable for 6-8 guests
Ingredients:
Approximately 6-8 pieces of chicken (front/thighs)
Approximately 2 medium leeks, cut into batons (including the green part) and thoroughly washed.
Approximately 2-3 celery stalks (stalks cut into sticks and leaves chopped)
About 3 crushed garlic cloves
1/4 cup of oil
1 teaspoon of khaviaj for cooking
1 teaspoon of turmeric
1 teaspoon of salt
1/4 teaspoon of black pepper
1 cup of water (250 ml)
Preparation:
In a large, shallow pan, heat about 2 tablespoons of oil (from a quarter cup of oil) over high heat.
Fry the chicken pieces skin-side down until golden brown. Place on a large plate.
Reduce the heat to medium, add the remaining oil to the pan, and warm through. Add the crushed garlic and sauté for a few seconds.
Add the celery and leeks and sauté for about 3 minutes.
Add the spices: khaviaj, turmeric, salt and pepper. Mix for a few seconds.
Add the chicken pieces and arrange them so that the skin side is facing up.
Add water until it reaches halfway up the chicken. Bring to a boil, transfer to a simmer, cover and cook for about an hour and a half, until the chicken is tender.
From time to time, use a spoon to pour the sauce over the chicken pieces. The liquid level at the end of cooking should reach about one-third of the chicken's height. If there is too much liquid, remove the lid, increase the heat, and let some of the liquid evaporate.
Preheat the oven to 200 degrees in grill mode.
Place the chicken stew in the oven (uncovered) to roast for approximately 10 to 15 minutes or until the chicken skin is golden brown and crispy.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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