Poul ak nwa with a Middle Eastern Twist

Ingredients

In this adaptation, we have incorporated Middle Eastern spices such as saffron, cumin, and coriander to give the dish an Eastern Arabian twist. Additionally, we serve the stew over couscous instead of rice, which adds a unique texture and absorbs the flavors of the stew beautifully. We alse have the original recipe for Poul ak nwa, 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 olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, 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
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 large carrots, peeled and sliced 2 large carrots, peeled and sliced
• 2 large potatoes, peeled and cubed 2 large potatoes, peeled and cubed
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• 2 cups (370g) couscous, cooked according to package instructions 2 cups (370g) couscous, cooked according to package instructions

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
3. 3.
   In a small bowl, mix together the ground cumin, ground coriander, ground turmeric, and saffron threads. Add this spice mixture to the pot and stir well to coat the chicken.
4. 4.
   Pour in the chicken broth and tomato paste, and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 30 minutes.
5. 5.
   Add the sliced carrots and cubed potatoes to the pot. Season with salt and pepper to taste. Cover the pot again and let it simmer for an additional 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
6. 6.
   Serve the saffron-infused chicken stew over a bed of cooked couscous. Garnish with fresh cilantro.

Treat your ingredients with care...

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

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the spice mixture.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Feel free to add other vegetables such as bell peppers or zucchini to the stew for added flavor and nutrition.
• Serve the stew with a side of warm pita bread for a complete Middle Eastern experience.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the saffron-infused chicken stew over a bed of fluffy couscous. Garnish with fresh cilantro for a pop of color and added freshness. Accompany the dish with warm pita bread to soak up the flavorful juices.

Presentation advice

Present the saffron-infused chicken stew in a deep serving dish, allowing the vibrant colors of the chicken and vegetables to shine through. Sprinkle some fresh cilantro on top for an appealing garnish. Serve the couscous separately in a decorative bowl to create an inviting and visually appealing presentation.