Maftoul and chicken bowlCourse: RecipeCuisine: LevantineDifficulty: Easy
Levantine chicken and maftoul recipe with some Spanish influences.
1 White or brown onion
1 Celery stick
2 Medium carrots
Oil for frying e.g. sunflower or light olive
1 Red pepper
30g Fresh parsley
2 Chicken breasts – skin on or off
1 Tbsp tomato purée
500ml Chicken stock
1 Pinch saffron or substitute 1/4 tsp turmeric and 1/4 tsp paprika
120g Black olives or substitute large caper berries
Salt and pepper to taste
- Peel and finely dice the onion. Wash and finely dice the celery. Wash, peel and finely dice the carrots.
- Heat 2 tablespoons of oil in a large saucepan. Add the onion, celery and carrot. Cook on low heat for 15 minutes stirring occasionally to stop over browning. Add a splash of water if required.
- Once the veg starts cooking, de-seed and finely dice the red pepper. Finely chop the rosemary (leaves only).
- Add chopped pepper and rosemary and carry on cooking until the 15 minutes is up. Meanwhile, wash and finely chop the parsley. Slice the chicken breasts horizontally in half, so you have 4 thinner pieces, this will ensure it cooks faster.
- After 15 minutes, add the tomato purée to the pan. Stir for 1 minute. Add the maftoul, chicken stock, saffron and olives to the veg. Add a further 250ml of water.
- Heat to a low to medium boil, then cook for 15 minutes or so, until the maftoul is just tender. Keep an eye on the liquid and top up with a little more water as needed. Meanwhile, season the chicken with salt and pepper.
- Heat a layer of oil in a non-stick frying pan. Fry the chicken, for 3-4 minutes each side until golden and cooked through (no pink juices remain). Any pieces with skin on may need an extra 1 minute or so. Leave to rest until the maftoul is cooked.
- Once cooked, season the maftoul to taste. Stir in most of the chopped parsley. Serve in wide bowls, with the chicken on top, sprinkled with the remaining parsley.