Ingredients
For the Stew:
1.5 lbs (700 g) chicken thighs or drumsticks, bone-in
1 large onion, finely chopped
2 cloves garlic, minced
1/2 cup chickpeas, soaked overnight
1/2 cup white beans, soaked overnight
2 medium-sized potatoes, peeled and diced
1 medium-sized carrot, sliced (optional)
1 large tomato, chopped (or 1 tablespoon tomato paste)
5 cups water
1 teaspoon turmeric-5g
1/2 teaspoon ground cinnamon-2.5g
1/4 teaspoon ground cumin-1.2g
Salt-5g
black pepper-5g
For Garnish and Serving:
Fresh herbs (parsley, mint, cilantro, and basil)
Instructions
1. Prepare the Base
Heat 2 tablespoons of oil in a large pot over medium heat. Add the chopped onion and sauté until golden and soft. Stir in the minced garlic and turmeric, cooking for 1-2 minutes until fragrant.
2. Cook the Chicken
Add the chicken pieces to the pot and sear until lightly browned on all sides. Season with salt, black pepper, cinnamon, and cumin.
3. Add Legumes and Simmer
Add the soaked chickpeas and white beans to the pot. Pour in the water and bring to a boil. Skim off any foam that rises to the surface. Reduce the heat to low, cover, and let simmer for 45 minutes.
4. Incorporate Vegetables and Tea
Add the diced potatoes, black tea seasoning, sliced carrots (if using), and chopped tomato (or tomato paste) to the pot. Continue simmering for another 30-40 minutes, until the beans, chicken, and vegetables are tender.
5. Serve
Remove the chicken from the stew and shred or leave whole as desired. Use a slotted spoon to transfer the solids (beans, potatoes, and chicken) to a separate serving dish. Mash some of the beans and potatoes into a paste for dipping
6. Garnish and Enjoy
Serve the broth in bowls, with the chicken and mashed mixture alongside. This tea-flavored chicken dizi stew is a delightful twist on a Persian classic, offering a comforting and aromatic meal perfect for any occasion!