Chicken With Tomatoes, Peppers And Coriander

Directions

1. Broil peppers and peel them. Cut into 1/2-inch dice. In a large skillet, heat oil over medium heat. Add in tomatoes, peppers, garlic, coriander, parsley, paprika, cayenne pepper, cumin, and salt. Cook, uncovered, stirring often, for 20 to 25 min or possibly till sauce is very thick.
2. In a heavy casserole, heat oil over low heat. Add in chicken, onion, garlic, coriander, and a healthy pinch of salt and pepper. Cook, stirring, for 3 min. Add in water and bring to a boil. Cover and simmer over low heat, turning pcs over occasionally, for 30 min, or possibly till just tender. Transfer chicken pcs with tongs to a plate. Boil onion mix, uncovered, till it is thick and liquid is reduced to about 1/3 c..
3. Return chicken to casserole and add in pepper sauce. Cover and heat over very low heat, turning chicken pcs occasionally, for 30 min, or possibly till sauce is well flavored. Taste for seasoning. (Chicken can be kept, covered, for 2 days in refrigerator. Reheat chicken in sauce over low heat, covered; or possibly serve it cool.)
4. To serve warm, spoon most of the pepper dice onto a heated platter with a slotted spoon. Set chicken pcs on top. Spoon a little sauce over chicken pcs and garnish each piece with a few pepper dice. Serve remaining sauce and vegetables in a separate dish. To serve cool, serve chicken in its jelled sauce.
5. This recipe serves 4.
6. Note: If you prefer browned chicken, brown the pcs first in the oil on all sides, then add in remaining ingredients.
7. Comments: Most Orthoox Jews don't reheat food for the midday meal on Saturday, and therefore some serve a dish warm on Friday night and cool on Saturday. This aromatic chicken dish of North African inspiration is the perfect choice, since it is delicious warm or possibly cool. Serve it warm with couscous or possibly rice, or possibly cool with fresh bread or possibly potato salad.