Turmeric Chicken Stew

★★★☆☆
Serves: 6 Origin: Contemporary

Ingredients

  • One 3-to-4-pound chicken, cut into 8 piecesOne 3-to-4-pound chicken, cut into 8 pieces
  • 1/4 cup fresh lime juice, plus lime wedges for garnish60 ml fresh lime juice, plus lime wedges for garnish
  • 1/4 cup extra-virgin olive oil60 ml extra-virgin olive oil
  • 1 tablespoon toasted sesame oil15 ml toasted sesame oil
  • 1 lemongrass stalk, inner white bulb only, finely chopped1 lemongrass stalk, inner white bulb only, finely chopped
  • One 2-inch piece of fresh ginger, peeled and finely choppedOne 2-inch piece of fresh ginger, peeled and finely chopped
  • 1/2 teaspoon ground turmeric2 ml ground turmeric
  • 1/2 teaspoon ground coriander2 ml ground coriander
  • 1/2 teaspoon ground cumin2 ml ground cumin
  • Kosher saltKosher salt
  • PepperPepper
  • 1 small red onion, finely chopped1 small red onion, finely chopped
  • 6 garlic cloves, finely chopped6 garlic cloves, finely chopped
  • 1 quart low-sodium chicken stock or broth945 ml low-sodium chicken stock or broth
  • One 15-ounce can of hominy, drained and rinsedOne 15-ounce can of hominy, drained and rinsed
  • 1 red bell pepper, thinly sliced1 red bell pepper, thinly sliced
  • 1 large carrot, thinly sliced1 large carrot, thinly sliced
  • One 4-inch piece of fresh turmeric, finely gratedOne 4-inch piece of fresh turmeric, finely grated
  • 1 Fresno chile, thinly sliced with seeds1 Fresno chile, thinly sliced with seeds
  • 1/4 cup chopped cilantro leaves, plus small sprigs for garnish60 ml chopped cilantro leaves, plus small sprigs for garnish
  • Sesame seeds, for garnishSesame seeds, for garnish

Instructions

  1. Step 1
  2. In a large bowl, combine the chicken with the lime juice, 2 tablespoons of the olive oil, the sesame oil, lemongrass, ginger, ground turmeric, coriander and cumin. Season with salt and pepper and toss to coat. Cover with plastic wrap and refrigerate for 1 hour.
  3. Step 2
  4. Remove the chicken from the marinade and reserve the marinade. In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of olive oil. Working in batches, cook the chicken skin-side down over moderate heat until browned, about 8 minutes. Add the onion and garlic and cook, stirring occasionally until softened, about 5 minutes. Add the stock, hominy, bell pepper, carrot, fresh turmeric, chile, chopped cilantro and the reserved marinade. Cover and bring to a boil, then reduce the heat to moderately low and simmer until the chicken is tender, about 35 minutes.
  5. Step 3
  6. Transfer the chicken to a work surface. Discard the skin and bones and shred the meat with a fork. Return the chicken to the casserole to heat through and season with salt and pepper. Ladle the stew into bowls and garnish with cilantro sprigs, lime wedges and sesame seeds; serve.
The stew can be refrigerated for up to 3 days. If you can't find fresh turmeric, 1 tablespoon of ground turmeric can be substituted.
Wine Pairing: Aromatic White — Riesling — aromatic and slightly off-dry to match sweet-savory flavors.
Source: Paige McCurdy-Flynn, Food & Wine
wine-unreviewed