Iraqi-style Mizutaki Chicken

Ingredients

In this adaptation, the original Japanese Mizutaki Chicken is transformed into an Iraqi-style dish by incorporating traditional Iraqi spices and flavors. The addition of saffron, cumin, coriander, and turmeric gives the dish a distinct Iraqi taste, while still maintaining the essence of the original recipe. We alse have the original recipe for Mizutaki Chicken, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 cinnamon stick 1 cinnamon stick
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• 4 carrots, peeled and sliced 4 carrots, peeled and sliced
• 4 potatoes, peeled and cubed 4 potatoes, peeled and cubed
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 50g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they turn golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   Sprinkle the cumin, coriander, turmeric, and saffron over the chicken. Stir well to coat the chicken evenly with the spices.
4. 4.
   Add the cinnamon stick and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
5. 5.
   Add the carrots and potatoes to the pot and continue simmering for another 20 minutes, or until the chicken is cooked through and the vegetables are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Iraqi-style Mizutaki Chicken hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a small amount of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes.
• Serve the stew with warm Iraqi bread for a complete meal.
• If you prefer a thicker broth, mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• Feel free to add other vegetables of your choice, such as bell peppers or zucchini, to the stew.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Iraqi-style Mizutaki Chicken as a main course, accompanied by steamed rice or warm Iraqi bread. Garnish with fresh cilantro for added freshness and flavor.

Presentation advice

Present the stew in a deep serving dish, allowing the vibrant yellow color of the saffron-infused broth to shine through. Sprinkle some chopped fresh cilantro on top for an attractive and aromatic touch.