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CHICKEN STEW IN COCOTTE WITH CHESTNUTS, PRUNES AND ALMONDS


CHICKEN STEW IN COCOTTE WITH CHESTNUTS, PRUNES AND ALMONDS

CHICKEN STEW IN COCOTTE WITH CHESTNUTS, PRUNES AND ALMONDS


If you are a passionate cook or a cookware fan you probably already are familiarized with what a cocotte is. However if that's not the case you as some people that have already asked me might be wondering... coco what??
Well then, a cocotte is a cooking pot with french origins that is usually made of clay or cast iron. They are commonly used for stews, soups and all kind of slow cooking recipes.
It distributes the heat uniformly and concentrates the flavors in a very special manner, besides keeping the temperature for a long time after cooking. You can even put them in the oven so that makes them even more useful. They are extremely robust which makes them one of those utensils for a lifetime. 


If you also are a "slow food" lover this is a must in your kitchen. It definately is one of the best gifts I've had and I love to cook with.

SPICES

CHICKEN STEW IN COCOTTE WITH CHESTNUTS, PRUNES AND ALMONDS



This chicken stew is really easy to make, it is full of taste and autumnal scents. The spice blend, the chestnuts...it all makes a flavourful, warm comforting dish.

You can serve it with a simple rice, quinoa, or like I made this time, a coliflower couscous. If you would like to make it here's a recipe of the blog, however I prepared it just with some olive oil and salt, since the recipe already has so much flavour.


I used a spice blend from Morocco called "35 épices", as it says, it contains 35 spices. It is quite similar to Ras El Hanout so you can use that one or make your own spice blend mixing cumin, cloves, paprika, cardamom, nutmeg, cinnamon... and all the spices you want. 

I actually added some more to make it more intense and fragrant

CAULIFLOWER COUSCOUS

CHICKEN STEW IN COCOTTE WITH CHESTNUTS, PRUNES AND ALMONDS



CHICKEN STEW WITH CHESTNUTS, PRUNES AND ALMONDS



INGREDIENTS: (Serves 2)

  • 4 bone and skinless chicken thighs
  • 2 garlic cloves, peeled and chopped 
  • 1 big onion, sliced
  • 14 chestnuts, cooked or baked, skinless 
  • 15 prunes (dry plums)
  • 30 almonds 
  • 1 Tbsp. of "35 épices" or Ras el Hanout or your spice blend
  • Turmeric powder
  • 5 cloves
  • Black pepper 
  • 1 cinnamon stick 
  • 1 star anise  
  • Extra virgin olive oil 
  • Himalayan pink salt 
  • Water

CHICKEN STEW IN COCOTTE WITH CHESTNUTS, PRUNES AND ALMONDS

CHICKEN STEW IN COCOTTE WITH CHESTNUTS, PRUNES AND ALMONDS


METHOD:
  1. In a cocotte or deep pot, set to medium-high heat and toast the cinnamon, cloves and anise a bit. Then drizzle some olive oil and sauté the onion and garlic until golden. 
  2. Brown the chicken. Add the chestnuts, prunes and almonds and the spice blend. Cover with water and season with salt and pepper. Bring to a boil. 
  3. Cook for 5 minutes and then low to medium-low heat and live simmering with the lid on for about 20-30 minutes.
  4. Once cooked, add more salt and pepper if needed.
  5. Remove from heat and leave resting with the lid on until you serve it.
CLOVES

CHICKEN STEW IN COCOTTE WITH CHESTNUTS, PRUNES AND ALMONDS

STAR ANISE


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