Shwarma is a common street food found in Jerusalem.
What makes it unique, is the blend of spices (coriander seeds, allspice, cinnamon, cumin, ginger, and turmeric) that flavor the meat or chicken.
I have created a stew featuring all these amazing flavors. And I’m serving the chicken on a bed of roasted potatoes, eggplant, tomatoes, onions, and peppers.
I have added some chillis and to cool down the heat I am serving it with a yogurt sauce on the side. If you don’t like hot food, just leave the chillis out of the recipe.
This is the perfect comfort food. Guaranteed to warm your belly when it’s cold outside.
xxx Chef MM
Jerusalem Chicken Stew
Ingredients
FOR THE STEW
- 6 chicken quarters (leg & thighs, bone-in)
- 4 TBS store-bought shawarma or kebab spice
- 6–7 large potatoes- peeled
- 4 ripe tomatoes
- 2 baby eggplants
- 1 red pepper
- 1 large onion
- 4 TBS olive oil
- 2 cloves of garlic
- 2-inch piece of ginger-grated
- 1 tsp coriander seeds
- 2 TBS mustard seeds
- 1 TBS curry powder
- 1 tsp turmeric
- 1 fresh red or green chilli – to garnish (optional)
- Cilantro to garnish
FOR THE YOGHURT SAUCE
- 1/2 bunch of chopped cilantro/coriander
- Juice of 1 lemon
- 1/2 inch piece of ginger
- 1 cup Greek yogurt
- 1 fresh green chili (optional)
Instructions
Season the chicken quarters well with shawarma spice making sure to cover all the pieces evenly. Set aside
Peel and cut the potatoes into 1.5-inch pieces. Bring some salted water to a boil. Lower heat to medium and boil potatoes for 10 mins. Drain and allow them to dry in a colander.
Cut the tomatoes, eggplant, pepper, and onion into big chunks and place in a large bowl. Add the potatoes.
Chop the garlic and grate the ginger. Heat some olive oil in a large Dutch oven or heavy pot. Add the garlic, ginger, coriander seeds, mustard seeds, curry powder, and turmeric, and cook for 2 minutes till fragrant.
Add the vegetable to the spice mixture and toss to coat. Arrange the seasoned chicken on top of the veggies.
Roast in the bottom of the oven for 1 ½hours, until the chicken is cooked and the veggies are nicely browned
For the yogurt sauce: Add the cilantro, lemon juice, ginger, yogurt, and chilli to a blender and puree till smooth
Garnish the chicken and potatoes with chopped cilantro and chilli slices and serve alongside the yogurt dressing
SERVES 6
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