Saturday, July 27, 2013

Tibetan Beet Chicken Stew

This recipe produces a heavenly scented meal. It took some effort to prepare the beets. They needed to be peeled and chopped and that can be a bit messy, but if the hot pink won't wash off of your hands or cooking surfaces, use baby wipes.

1 whole hen quartered (I used 4 thighs with legs from Plato Dale) laid on 4 tbls of sesame seed oil in the bottom of a crockpot. Add in 3 small to medium sized onions chopped with their greens, 20 crushed garlic cloves, 4 chopped carrots, 12 beets peeled and chopped.

The stew is flavored with Advieh, a blend of seasonings similar to a masala, made up of: 

2 tbls each of black peppercorns, cloves, cumin seeds, cinnamon, cardamom seeds, bay leaves
¼ cup coriander seeds
1 tsp dried crushed chillies
1 tbls dried rose petals (optional)

Pour in a vegetable stock made from carrots and onions and celery leaves boiled soft in water and then pureed. 6 to 8 hours on low. Strain out the cardamon pods and bay leaves. Serve over rice.

1 comment:

  1. This is definitely a unique and interesting looking dish!