A bright and unusual option for cooking stewed chicken in the style of Arabic cuisine. Chicken pieces are quickly fried with pumpkin, raisins, aromatic spices, and tomato paste, and then stewed until tender. The chicken meat is juicy and tender, and the sauce is aromatic and spicy. Raisins add interesting sweetish notes to the dish, and pumpkin, partially boiled down, gives the sauce an appetizing thickness and velvety. Try it!
Summary
Cook Time
1 hour 10 minutes
Total Time
1 hour 10 minutes
Course
Soup
Servings (Default: 3)
Ingredients
Chicken thighs – 500 g (3 pcs.)
Chicken drumsticks – 500 g (3 pcs.)
Pumpkin – 530 g
Raisins – 55 g
Onions – 220 g (1 pc.)
Tomato paste – 50 g
Salt – 0.5 teaspoon (to taste)
Ground allspice – 0.5 teaspoon
Ground black pepper – on the tip of a knife (to taste)
Prepare foods from the list. Rinse and dry the chicken pieces. I have drumsticks and thighs, you can use other chicken parts or whole chicken cut into portions. In this case, the cooking time may vary. Rinse the raisins, drain the water thoroughly.
Peel and rinse the pumpkin and onion. I got 400 g of peeled pumpkin. Cut the pumpkin into small pieces, onions into small to medium-sized cubes.
Heat vegetable oil in a skillet over medium heat. Arrange the chicken pieces in a single layer and fry for about 4-5 minutes on both sides, until crisp.
Add onions to the chicken. Cook for another 7 minutes, stirring occasionally.
Add pumpkin to the skillet. Cook the contents of the pan for another 10 minutes.
Then add the tomato paste. Stir and cook for about 2 minutes.
Add raisins, cloves, ground ginger, cinnamon, and allspice.
Mix everything again, add water, and bring the contents of the pan to a boil. Season with salt and a little ground black pepper if desired.
Reduce heat to low and simmer covered for 30-35 minutes until chicken is done.
Chicken stewed with pumpkin and raisins in a spicy tomato sauce is ready. Serve the dish on your own or add a side dish to taste.
Ingredients
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