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Mark’s Off-the-Cuff Chicken Stew

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Makes 4 to 6 servings 1x

Units Scale

Ingredients

  • 1/4 cup good oil or butter
  • 2 cups sliced onions
  • 1 large pinch saffron
  • Salt
  • 4 to 6 small-to-medium red or yellow potatoes
  • 4 to 6 medium carrots
  • 2 or 3 zucchini (or use kale, frozen peas, whatever — it’s nice to have some green in there)
  • 1/2 cup raisins
  • 2 or 3 cups very roughly chopped (maybe “hacked” is a better word) chicken, preferably both white and dark meat
  • 1 cup thick coconut milk (blend 1 cup dried unsweetened coconut with 1 cup boiling water, blend — carefully — let sit for a few minutes, strain)
  • 1 cup chicken stock or water or more coconut milk

Instructions

  1. Cook the oil or butter, onions, saffron, and salt together until the onions are really soft. Get the rest of the ingredients ready while that’s happening.
  2. Add the potatoes, carrots, zucchini, raisins, and chicken, and stir periodically over medium to medium-low heat. Cook until the mixture is amalgamated: no browning necessary or desirable.
  3. Add the coconut milk and stock to the pot and cook until the potatoes and carrots are tender. Taste and adjust seasoning and serve with rice or flatbreads.

— Recipe developed by Mark Bittman