From Guest blogger Angelo Funicelli and his Spicy Chicken Stew

Spicy Chicken Stew

Two of my favorite subjects are history and food, so Clifford Wright’s monumental cookbook-plus-history book, A Mediterranean Feast from 1999, has a special place on my kitchen shelves. This recipe is my take on a Tunisian recipe from the book.

I make this several times a year, especially when we have what passes for a cold evening in Los Angeles. The combination of beans, chicken and pasta, together with the heat from the harissa and cayenne, makes it rich without heaviness. If you add green vegetables to the pan, you’ve got a one-pot dinner.

For best flavor, use chicken thighs. 

Ingredients   (serves 4*) 

4 boneless and skinless chicken thighs, bite sized cubes

1 medium onion, halved and sliced 

2-3 Tbs of  Olive oil to film the bottom of your pot

1 8 oz can of cooked garbanzo beans (or fresh**) 

2 tablespoons of tomato paste whisked into ½ cup of water.

1 ½ cups of chicken stock (homemade if you have it). 

Harissa, chili pepper flakes or Merquén flakes or Piment d'espelette*** to taste 

Cayenne pepper, and black pepper and salt (careful with the salt because the chicken broth can be salty)  to taste

Vegetable of choice. I prefer something sturdy and leafy, like dandelions, spinach or Swiss chard. 

I’ve also used broccoli and zucchini

Optional – a handful of pasta. Vermicelli, Bucatini, Spaghetti,  or spaghetti, broken into thirds. OR you might want to try a orecchiette, rotini or fusilli or something you have on hand.  Gnocchi would be a nice alternative.

Optional - roasted tomatoes. (from the garden even better)

Method

1.     Heat the olive oil over medium

2.     Add onions and chicken. Cook for 5 minutes, stirring every minute

3.     Add the beans, tomato paste, stock and spices. Stir and bring to a simmer.

4.     If you’re using leafy greens, add them now. If you’re using something less sturdy, like sliced zucchini, wait 45-50 minutes and add it then so it doesn’t fall apart

5.     Cover and simmer for about 50 minutes. Add the pasta if you’re using it, and cook until the pasta is done.

 

*  We cook it for ourselves and the have left overs. 

** I soak a large quantity over night then cook them for 2 hours the next day.  They store very well in the freezer. 

*** Piment d'Espelette is a Basque red chili pepper not too hot but has a lot of taste. 

Merquén is a flaked red Chilean red pepper.  Wonderful smoky quality.  Medium heat.

And Sandra and Alex gave it a try! Two thumbs up! 

Angelo