Li Ochs Chicken And Garbanzo Stew Recipes

CHICKEN AND OLIVE STEW

Steps:

• Heat vegetable oil over medium-high heat in a Dutch oven. Add chicken and bacon; cook and stir until chicken is deep golden brown and bacon is crisp, 5 to 10 minutes. Drain oil, leaving chicken and bacon in Dutch oven.
• Pour water into Dutch oven and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon.
• Stir tomato sauce, green olives, garlic, vermouth, lemon juice, and red pepper flakes into chicken mixture. Reduce heat to medium and, stirring occasionally, simmer until liquid reduces to a thick sauce, about 1 hour.

LI OCH'S CHICKEN AND GARBANZO STEW

Steps:

• In a large heavy kettle heat the oil and butter over medium high heat until the foam subsides.
• Brown the chicken, patted dry and seasoned with salt and pepper, in batches, transferring it as it is browned to a large bowl.
• Pour off half the fat in kettle and in the remaining fat cook the onions, 2 of the garlic cloves, minced, the cumin, ginger and the red pepper flakes over moderately low heat, stirring, until the onions are softened.
• Return the chicken to the kettle, and the broth and the chick peas, and simmer the mixture, covered for 45 minutes
• (The mixture will be soupy. If a thicker stew is desired, transfer the chicken to a bowl and boil down to desired consistency.)