Bonus recipe: Gary Danko's chicken stewIn the latest edition of FEAST, our guide to dining and drinking in the Bay, we asked three local chefs to create recipes using part of a chicken and a few simple, affordable ingredients. Below is a bonus recipe from Gary Danko.
Chef Gary Danko gives Guardian readers more ideas for affordable, delicious home dining.
Spiced Chicken-Chickpea Stew
Serves 8
1/3 cup extra virgin olive oil
1/3 teaspoon cracked black peppercorns
5 whole cloves
1-inch piece cinnamon stick
2 small yellow onions, finely diced
4 pounds chicken thighs, trim excess fat
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
2-3 teaspoon kosher salt or to taste
2 cups boxed or canned chopped tomatoes
1 to 3 cups water or just to cover
1/2 teaspoon saffron threads, finely ground (optional, but delicious)
1 teaspoon toasted cumin
1/2 teaspoon Garam Masala (see recipe below)
2 15-ounce cans chickpeas, drained and rinsed
1/4 cup chopped cilantro, mint and scallions
In a thick bottomed soup pot, heat the olive oil. Stir in the pepper, cloves, and cinnamon stick, cooking until the spices start to sizzle. Stir in the onion and coat with oil mixture, cooking for five minutes or so. Place chicken in pot and cook until each side is opaque and slightly golden brown, stirring the onions so that they do not burn. (You want a slight caramelization.) Stir in the turmeric, cayenne pepper, tomatoes, water, saffron, cumin and the Garam Masala.
Bring to a boil; salt the liquid to taste, reduce heat to the lowest setting, and simmer, covered, for 30 minutes. Stir in the chickpeas and simmer for 10 more minutes. Chicken should be tender, and when pierced with a skewer, show no resistance or stick to the skewer. Season to taste.
Serve with chopped cilantro, mint, and scallions. You may also serve with a dollop of yogurt.
Garam Masala
(This makes more than you need - store remainder in covered jar)
2 tablespoons coriander
1 tablespoon cumin
1 teaspoon black pepper
3 three-inch long cinnamon sticks, ground
35 green cardamom seeds, ground
35 whole cloves
Toast lightly until fragrant and grind to a fine powder in a coffee grinder.
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