PARADISE STEW (recipe and food magic)
PARADISE STEW
1/2 C saved fat, skimmed off a curry.
1 t sesame oil
dollop peanut oil
More fat if you are adventuresome.
Heat oil in a heavy bottomed pot until ready for this blend (chopped):
1 shallot
1.5 old onions
2 large cloves garlic
Put these aromatics in the oil on low flame and tend to when you think of it.
Meanwhile, chop:
5 stalks celery, chopped with leaves. While you are chopping the celery, throw some celery seed into the aromatics (onions/shallots/garlic) to prepare them for the celery.
Next, chop:
2 carrots
1 sweet potato (skinned)
1 potato
I like to chop into shapes of all sizes. Add to pot.
You might be baking a birthday cake for your grandma at this point. I was for mine. So I kinda let these ingredients caramelize on low flame, although interspersed with periods of supervised high flame, while I worked on the batter for her cake. I imagine, oh, 10-20 minutes of caramelization is good.
Next:
Put in two thighs and two breasts. Chicken. Put them on the bottom of the pan under the vegetables to sear.
(While chicken is searing but not too hot, work on the rest of Grandma’s birthday cake and get that in the oven.)
Now the chicken should be pleasantly seared on one side. Cover the contents of the pot with water, probably about a half inch above the material ingredients. Add 1/2 cup dried lentils (green or brown) to the stew.
Next:
1 very liberal dash of Balsamic vinegar
liberal shakes of Adobo powder (all purpose seasoning)
1 t (use your own discretion) of Berbere.
10 grains of paradise
20 grains of cardamom
Bring to a boil, then reduce to low flame and cover. Let stew for a while. Once it has turned into a nice stew but still has lots of liquid and the lentils are soft (probably 30-45 minutes?), add:
Raisins – 1/2 C
Israeli couscous – 1/3 C
1/2 stick cinnamon
Cook until the couscous is done. Eat & enjoy.