Cari De Poulet – Braised Chicken with Saffron, Tomatoes and Thyme
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 poulard (s), approx. .8 kg
- 4 piece (s) onion (s), diced
- 1 can tomato (s), (425 ml) or fresh tomatoes, peeled and pitted
- 3 sprigs thyme or 2 teaspoons dried thyme
- 6 clove (s) garlic, chopped
- 1 piece (s) ginger, the size a walnut, chopped
- 2 teaspoons turmeric
- 10 saffron threads, soaked in a little hot water (at least 15 minutes)
- 2 tablespoons oil
- Salt and pepper, black from the mill
Print Recipe
Pin Recipe Instructions
- Prepare the poulard, cut into portions or prepare an appropriate amount of chicken parts on the bone (breast, leg) and season with salt. Brown the poultry parts in the hot fat on all sides. Add onion cubes and fry. Add the ginger and turmeric, garlic and thyme. Also fry briefly and stir well so that everything is well distributed.
- Add tomatoes, saffron with the soaking water and 0.5 liters of water. Stir well, season with salt and pepper. Reduce the heat and let the chicken simmer for about 45 minutes. At the end of the cooking time, reduce the sauce to the desired consistency, if necessary. Remove the thyme sprigs. Season again with salt and pepper.
- Rice and boiled brown lentils go well with it and if you like it spicy: Rougail - a kind of Creole salsa made from chilli, diced tomatoes and onions (see also recipe in the database)
- The dish tastes good even without saffron, if you don`t have one at hand - should happen.
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