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Spring Chicken Stew with Rice and Dried Limes 

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Makes 4 to 6 servings 1x

Time 45 minutes

Units Scale

Ingredients

  • 6 boneless, skinless chicken thighs, cut into 1-inch pieces
  • Salt and freshly ground pepper to taste
  • 2 tablespoons olive oil
  • 2 medium onions, roughly chopped
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon Maras or Urfa pepper, or 1/2 teaspoon dried chili flakes (optional)
  • 3 tablespoons tomato paste
  • 6 cups low-sodium chicken stock
  • 4 dried limes, well washed and each pierced several times with a sharp knife
  • 1/2 teaspoon salt
  • 1/2 cup white basmati rice
  • 1/4 cup roughly chopped chives
  • 1 bunch (about 10 oz) mature (not baby) spinach, well washed, large ribs and stems removed and leaves roughly chopped

Garnishes (optional):

  • Greek yogurt
  • 4 radishes, stemmed and very thinly sliced
  • 2 scallions, trimmed and very thinly sliced
  • 1/2 cup roughly chopped mint leaves

Instructions

  1. Cut the chicken thighs into 1-inch cubes, sprinkle generously with salt and pepper and refrigerate. If possible, do this at least 1 hour before you begin cooking; if not, that’s okay, too.
  2. In a stock pot or large Dutch oven, heat the oil over medium-high heat until hot but not smoking. Add the onions, sprinkle with salt, and cook, stirring frequently, until translucent, 5 to 7 minutes. Add the garlic, cumin, and Maras or Urfa pepper and cook, stirring, for 1 minute.
  3. Make a space in the middle of the pot and add the tomato paste to that space. Cook, stirring frequently, until the paste darkens and begins to stick to the bottom of the pan.
  4. Add 1 cup of the chicken stock and cook, stirring to incorporate any dark bits on the bottom of the pan. Add the remaining stock plus the dried limes, reserved chicken thighs, ½ teaspoon salt and several grinds of black pepper. Bring to a boil, then reduce the heat to medium low and simmer for 10 minutes, occasionally pushing the limes under the surface of the liquid and squeezing gently with tongs (you should see some bubbles.)
  5. Add the rice, cover, and continue to simmer slowly until the rice is tender and chicken is fully cooked, about 15 to 20 minutes. Occasionally hold the limes under the surface and squeeze them gently with tongs Add the spinach and chives to the pot for the last 5 minutes of cooking.
  6. Remove the limes, adjust seasoning, and serve, topping each bowl with a dollop of yogurt  and a portion of each of the garnishes and passing remaining yogurt in a separate bowl.

— Recipe developed by Doc Willoughby