Stewed Shawerma Chicken with Vegetables
I got really inspired by a pomegranate chicken dish I had on Friday, and I went ahead and put some walnuts into this. :)
You will need:
-1 package Trader Joe’s shawerma chicken thighs -1 onion, cut into large dice -1-2 pounds veggies of your choice, in bite size pieces (I used zucchini and cauliflower, and wished I had mushrooms or liked red bell pepper) -3/4 cup walnuts (toasted is best, regular is fine) (pistachios or pine nuts would also be delicious!) -1 1/2 cups chicken broth -Salt and pepper to taste -A couple 2-inch strips of lemon zest (I used dehydrated lemon zest) -Optional: 1/4-1/2 cup of tannic red wine, like Zinfandel -Optional: a small handful (1/3 cup?) of golden raisins -This recipe doesn’t need any extra oil for browning
1. Take the chicken out of the package and cut into manageable-size pieces. Brown them over medium heat, then set aside. The marinade has plenty of oil in it, so it won’t stick. As pieces of chicken come out of your pot, toss a few pieces of onion in so the residue in that spot doesn’t burn.
2. Add the onion and broth. Stir up the browned bits on the bottom of the pan so they become part of the sauce. Add any vegetables that can’t overcook (like zucchini, eggplant, peppers, carrots, tomatoes). Add the lemon zest. If you’re adding raisins, add them now. When the sauce comes to a boil, lower it to a simmer.
3. Put your nuts, a small handful at a time, into a mortar and pestle and crush them gently. Alternatively, chop them on a cutting board (still a small amount at a time). Put them in the stew. Adjust the salt to your taste. If you want to add wine, add it now.
4. When your chicken is cool enough, cut it into bite-size pieces. Add them back into the stew.
5. Add any vegetables that shouldn’t be overcooked (cauliflower, Brussels sprouts, peas, spinach). When these are done, take the stew off the burner and serve over rice. If you like, garnish with raw onion and/or nuts.


















