Friday, October 30, 2009

Chicken & Onion Stew

This recipe is from one of my all time favorite restaurants ~ Amoul's Deli in Little Venice, London. I befriended Amoul when we lived there several years ago, and she continues to inspire me with her passion for cooking good, wholesome, healthy and delicious family food. I was beyond excited when her cookbook became available as I just couldn't figure out her simple, yet hidden ingredients. If you ever have the pleasure of eating her food, you will not regret it. Habib's Chicken and Fatoush are incredible works of culinary art! Chicken & Onion Stew is a favorite in our house - requested often by Oliver! It is perfect for these cool, fall days.

This is taken directly from Amoul's amazing cookbook, 'Amoul ~ Some Family Recipes'

1 whole chicken or 2 breasts and 2 thighs (I've even used whole chicken breasts)
Juice of 1 lemon
1 teaspoon salt plus salt for washing the chicken
2 pounds onions, sliced thinly (sounds like a lot but believe me you need them!)
2 large cinnamon sticks
1 whole nutmeg

1. Wash the chicken with lemon and salt, then rinse and put it into a pot. (I love to use my Le Creuset pot for this!) Cover with water and bring to a boil. Using a slotted spoon, remove the foam that collects at the top of the pot.

2. Once all the foam has been removed, add the cinnamon sticks, nutmeg and 1 teaspoon of salt to the water. Keep the chicken over medium heat into it is well cooked (about 30 minutes, although this will depend on the size of the chicken). If the water evaporates , add a little more. I usually remove the bones of the chicken and add stock.

3. Meanwhile, put the oil in a frying pan over medium heat, and when it is hot but not smoking add the onions and saute until well browned.

4. Remove all but 1Tbsp of the onions from the pan and put them on top of the chicken. Continue frying the remaining spoon of onions until dark brown then add one or two large spoonfuls of the stock and mix until the water has turned dark brown then add this mixture to the chicken and simmer for 20 minutes.

Best served over short grain Egyptian rice with a squeeze of lemon. Serves 4- 6


  1. This sounds really good Jen! Thanks for sharing. I will be sure to try this after the holidays. :o)

  2. I am going to make this tonight!

  3. Do you have any insight into the rationale of washing w/lemon and salt? Sounds interesting. I now have a chicken but not cinammon it's on the menu for tomorrow or Wed!