I had cooked groats only once before. It turned out fine and I bought a groats again from one of the small Arabian spice shops around the Women’s Market.
And when one searches for the path to something, usually the thing alone finds a path to it. So my desire to break down the ordinary dishes and products we make and use on a daily basis has led me to this recipe from the special issue of “Ritual Dishes for Autumn Holidays” from Culinary Magazine. I saw the recipe for “Chicken Church Stew” (or more simply Chicken stew with groats).
Here’s how I made it using this recipe. Enjoy! 🙂
INGREDIENTS:
DIRECTIONS:
Place the pan on the stove and pour the lard and oil. Add some water (about 1/3 cup).
If you use whole chicken, you need to cut it into pieces.
Once the fat has melted, add the chicken legs (or chicken pieces).
Stew the chicken in the fat for about 15 minutes, turning the meat over after 1-2 minutes to fry on all sides.
Add the finely chopped onion in about 15 minutes. Stir well.
Once the onions are brown and softened, add the red pepper and salt (or universal spice).
Stir well.
Pour hot water enough to cover all products. Cover the dish and let it simmer over moderate heat.
When the meat starts to soften, add the groats.
Add the freshly ground black pepper.
In about 15 minutes, add the tomatoes.
Cook the dish until the meat is ready and tender.
Serve while still warm. Enjoy! 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Place the pan on the stove and pour the lard and oil. Add some water (about 1/3 cup).
If you use whole chicken, you need to cut it into pieces.
Once the fat has melted, add the chicken legs (or chicken pieces).
Stew the chicken in the fat for about 15 minutes, turning the meat over after 1-2 minutes to fry on all sides.
Add the finely chopped onion in about 15 minutes. Stir well.
Once the onions are brown and softened, add the red pepper and salt (or universal spice).
Stir well.
Pour hot water enough to cover all products. Cover the dish and let it simmer over moderate heat.
When the meat starts to soften, add the groats.
Add the freshly ground black pepper.
In about 15 minutes, add the tomatoes.
Cook the dish until the meat is ready and tender.
Serve while still warm. Enjoy! 🙂