Sylheti-style Soko Kecze (Spicy Chicken Stew)

Ingredients

In this adaptation of Soko Kecze from Serbian to Sylheti cuisine, we incorporate the distinct flavors and spices of Sylheti cooking. The original dish is transformed by using Sylheti spices such as cumin, coriander, and turmeric, which add a unique depth of flavor. Additionally, we adjust the cooking techniques to ensure the chicken is tender and the flavors are well-infused. The result is a fiery and aromatic chicken stew that captures the essence of Sylheti cuisine. We alse have the original recipe for Soko kecze, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
5. 5.
   Stir in the diced tomatoes and green chilies, and cook for a few minutes until the tomatoes soften.
6. 6.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
7. 7.
   Add the spice mixture to the pot and stir well to coat the chicken and vegetables.
8. 8.
   Pour in enough water to cover the chicken, reduce the heat to low, and cover the pot.
9. 9.
   Simmer the stew for about 30-40 minutes, or until the chicken is cooked through and tender.
10. 10.
    Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Chicken — Make sure to use bone-in chicken pieces for added flavor and tenderness.
• Cumin powder — Toasting the cumin seeds before grinding them into a powder will enhance their aroma and flavor.
• Coriander powder — Use freshly ground coriander seeds for the best flavor.
• Turmeric powder — Turmeric stains easily, so be careful while handling it to avoid staining your hands or clothes.
• Fresh cilantro leaves — Wash the cilantro thoroughly and pat it dry before using it as a garnish.

Tips & Tricks

• For an extra kick of heat, add more green chilies or red chili powder according to your preference.
• Adjust the spice levels by reducing or increasing the amount of red chili powder.
• Serve the Soko Kecze with steamed rice or traditional Sylheti bread for a complete meal.
• Make a larger batch of the stew and freeze the leftovers for a quick and delicious meal on busy days.
• Experiment with adding vegetables like potatoes or bell peppers to the stew for added texture and flavor.

Serving advice

Serve the Sylheti-style Soko Kecze hot, garnished with fresh cilantro leaves. Accompany it with steamed rice or traditional Sylheti bread for a satisfying and complete meal.

Presentation advice

Present the Soko Kecze in a deep serving dish, allowing the vibrant colors of the stew to shine through. Garnish with a sprinkle of fresh cilantro leaves for an added pop of green.