Panchuker Sammarinese Style

Ingredients

In this Sammarinese adaptation of Panchuker, we have incorporated local ingredients and flavors to create a unique twist. The original Indian dish typically uses a blend of traditional Indian spices, such as turmeric and coriander. However, in the Sammarinese version, we have replaced some of these spices with local herbs and spices, such as saffron and paprika, to infuse the dish with a distinct Sammarinese flavor profile. Additionally, we have adjusted the level of spiciness to suit the Sammarinese palate, resulting in a milder heat compared to the original dish. We alse have the original recipe for Panchuker, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• A pinch of saffron A pinch of saffron
• 1 chili pepper, finely chopped 1 chili pepper, finely chopped
• 400g (14 oz) canned tomatoes 400g (14 oz) canned tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 32g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until golden brown.
3. 3.
   Add the chicken pieces to the pan and cook until browned on all sides.
4. 4.
   Sprinkle cumin, paprika, saffron, and chopped chili pepper over the chicken. Stir well to coat the chicken evenly with the spices.
5. 5.
   Pour in the canned tomatoes and tomato paste. Stir to combine.
6. 6.
   Reduce the heat to low, cover the pan, and let the chicken simmer in the sauce for about 30 minutes, or until the chicken is cooked through and tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is thoroughly cooked to an internal temperature of 165°F (74°C) to ensure food safety.
• Saffron — To enhance the flavor and aroma of saffron, soak it in a tablespoon of warm water for a few minutes before adding it to the dish.

Tips & Tricks

• For a spicier version, increase the amount of chili pepper according to your preference.
• Serve Panchuker Sammarinese Style with crusty bread or steamed rice to soak up the delicious sauce.
• Adjust the cooking time based on the size of the chicken pieces to ensure they are cooked evenly.

Serving advice

Serve Panchuker Sammarinese Style hot, garnished with fresh parsley. Accompany it with a side of crusty bread or steamed rice to enjoy the flavorsome sauce.

Presentation advice

Present the Panchuker Sammarinese Style in a shallow serving dish, allowing the vibrant red sauce to take center stage. Garnish with a sprinkle of fresh parsley for an added pop of color.