Blog's Category: Chicken, Effortless, Healthy, International
Just a Few Words About
- This recipe comes from my old Jewish recipe book, that I brought from Kiev many years ago. I love this book and have made a lot of recipes from it. Some of them, like this one, has become my family staples.
- If you are curious, that is a squid ink pasta on the picture above I served my Chicken Tsimes with. Its deep black color looks very dramatic, paired with a bright orange colors of chicken. I would mention that color is the only what that differ this squid ink pasta from a regular pasta, no fishy flavor whatsoever, for good or for a bad :)
- For those who doesn't like cooked carrots I would suggest to give it a try. All ingredients are slow-cooked for a while so the flavors of chicken, carrots, onion and prunes are mingled and fused together into a wonderful and unique flavor, distinct to this dish.
Tips
- It is better to use heavy cast iron pot to cook tsimes, such as a dutch oven. If you don't have it, no worry, pick a pot with a thick bottom and do your cooking at a very low heat to avoid burning.
- Of course, you can add some more ingredients suiting this dish, like garlic, bay leaf, cayenne pepper. But, to be honest, as much as I love those ingredients, they are not crucial here, really :) I would say they can even destruct from the main theme of this chicken dish - lightly-sweet, fruity, yet savory aroma.
- about 6 skinless boneless chicken thighs
- 3 large carrots, coarsely grated
- 1 large onion, thinly sliced
- 3 tbs olive oil for cooking
- 1 cup dry prunes, pitted
- 2 cups chicken broth (or 3-4 chicken broth cubes per two cups of hot water)
- 1 tsp salt (or to taste)
- ground black pepper to taste
- Heat oil in a large dutch oven, add chicken and cook for 2 minutes, at medium heat, turning chicken pieces once or twice.
- Add sliced onion, carrot, prunes, salt. Cook for 5 minutes, stirring occasionally.
- Add black pepper, taste, adjust salt if needed (keep in mind that this dish is better under-salted than over-salted). Enjoy!
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In Pictures
As I often do, I add ingredients as I chop/slice/grate them while other ingredients are cooking in a pot. Same here - I sliced onion while chicken was cooking.
.. and I peeled and grated my carrots when onion and chicken were already in a pot. If you prefer to do all your veggie prep work first - fine, then just add them all together.
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