Sephardic Chicken Stew With Artichoke and Olives

“I adore this recipe, and so does the entire family. Fills your house with a yummy aroma, and tastes just as good! Apart from chopping onion and parsley, there is no work to this, just let it cook in a high quality cast iron or dutch oven pot, and enjoy the beautiful results!”
1hr 10mins

Ingredients Nutrition


  1. In a cast iron or other heavy pot, sautee onion on oil until translucent and tender.
  2. Mix together the allspice, sea salt, hot paprika, turmeric, cumins, and garlic powder. Dip chicken in this mixture.
  3. When onion is translucent, add chicken and cook for 10minutes until browned on all sides.
  4. Add 3/4 cup water and crystallized ginger (if using) and continue braising for 20-25minutes on low-medium, mostly covered with lid (do not place lid on tight! Steam should be able to escape).
  5. Add water (till 1/2 way up or so), harissa (add less if prefer less spicy dish), green peas, and garlic cloves. Reduce heat to simmer, and stew for 30-45minutes, until chicken is soft, sauce has reduced by half, and the smell is already driving you insane.
  6. Add artichoke bottoms, and sprinkle kosher salt over the top.
  7. Continue cooking on low for another 30minutes until chicken is very tender, and can easily fall off the bone (cooking times may differ depending on your cooking vessel). 2 important points: 1)Don't let the artichoke overcook, or it will be mushy and unappealing; 2)Don't let the chicken dehydrate - if you need to add some more water, do so.
  8. Enjoy over a bed of couscous!

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