Levantine Chicken Stew with Peas and Carrots — Chicken Yakhne Bazella Jazar
Levantine chicken stew with sweet peas and carrots in a seven-spice tomato broth, served over vermicelli rice with a fresh parsley-lemon finish.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 440g chicken thighs dry, rub with 0.5 tsp salt. Dice 160g onion and 240g carrot into 1cm rounds. Mince 6 garlic cloves. Dice 240g tomato. Chop 20g parsley. Rinse 140g basmati rice until water runs clear. Break 40g vermicelli into 2cm pieces. Thaw 240g peas.
Sear
Heat 30ml olive oil in a 22cm saucepan over medium-high 1 minute. Sear chicken 5 minutes, turning once, until deeply golden. Lift to a plate.
Saute
Lower heat to medium, add onion and carrot, cook 6 minutes until onion softens and carrot edges turn golden. Stir in garlic, seven-spice, cinnamon, and Aleppo pepper; toast 30 seconds. Add tomato paste, cook 1 minute, then diced tomato with 0.5 tsp salt; simmer 3 minutes until softened.
Toast
Heat 20g ghee in a small saucepan over medium 30 seconds. Add vermicelli, toast 90 seconds until evenly deep golden. Stir in rinsed rice and 0.5 tsp salt. Pour 300ml hot water, bring to simmer, cover tightly on lowest heat, cook 14 minutes until liquid absorbs.
Simmer
Return chicken to stew, pour 400ml hot water and 0.5 tsp salt, bring to gentle simmer, cover, cook on low 10 minutes until chicken is cooked through and carrot yields easily. Stir in peas, simmer uncovered 3 minutes until heated through and broth thickens.
Finish and plate
Off heat, fluff the rice. Divide rice between two plates, ladle yakhne over, scatter parsley, drizzle lemon juice across top, serve with lemon wedge alongside.
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