Friday, July 5, 2013

Chicken and Vegetable Ragout with Lebanese Seven (or Eight) Spice Seasoning


Okay, so this is good. Really good. Delicious (if I do say so my self). It's easy to make (about 30 minutes once the vegetables are cut) and it's likely pretty healthy, too. It's a basic braised chicken and vegetable dish with Middle Eastern seasoning. This, like most of the recipes on this blog, is just a suggestion and not carved in stone. I used the ingredients I happened to have at hand; if you have or like other vegetables or meats use them. As far as the seasonings go I love this combination...sweet spices mingling with seared vegetables and meat and then simmered together. Your house will smell amazing while it cooks (if you live in an apartment building neighbors may stop by). I didn't have any lemon on hand, if I did I may have finished it with that and a bit of parsley. And if for some odd reason it doesn't all get eaten...leftovers will taste even better.



Chicken and Vegetable Ragout with Lebanese Seven (or Eight) Spice Seasoning

Serves four

4 tablespoons olive oil
1 ½ pounds boneless, skinless chicken thighs
1 medium potato, washed and diced
1 small onion, diced
1 small carrot, diced
1 green bell pepper, diced
3 cloves garlic, minced
1-2 tablespoons seven spice mix
1 teaspoon turmeric
½ teaspoon salt
1 medium eggplant, diced
2 large tomatoes, seeded and diced
1 ½ cups chicken broth

Heat the olive oil in a very large skillet or a medium kettle over high heat. Add the chicken and brown it on both sides, the remove it to a plate. Add the potato and brown it slightly, then remove it to a plate or bowl. Add the onion, carrot, and green pepper. Cook these vegetables for a few minutes—until they begin to brown—stirring and scraping up any bits of crispy chicken that may have stuck to the bottom of the pan. Add the garlic first, then the seven spice mix, the turmeric, and finally the salt; cook for just a minute or two. Then stir in the eggplant, tomatoes, and broth. Add the seared chicken and potatoes back to the pan, bring it to a boil then lower it to a low simmer. Cover the pan and simmer the ragout for 20-30 minutes.

 
Lebanese Seven Spice Mix
Makes about ¼ cup

1 tablespoon ground black pepper
1 tablespoon ground allspice
1 tablespoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cloves
1 teaspoon ground ginger

Mix the spices together and store in an airtight container, or use as needed.


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