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Kriti’s Chicken Stifado
Kriti chef-owner Mary Cuclis shares the recipe for Chicken Stifado (stew). Read more in this Chef's Corner by Dai Huynh.
For marinade: 1 pound chicken thighs
1 teaspoon paprika
½ teaspoon ground black pepper
1 teaspoon chopped garlic
1 tablespoon olive oil
1 tablespoon yogurt
½ teaspoon salt
For stew: 1 tablespoon olive oil
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 tablespoon chopped garlic
½ cup tomato puree
1 tablespoon carob (see note)
2 cups chicken stock or water
1 cinnamon stick
1 chopped fresh rosemary
Salt and ground black pepper to taste
Cut chicken thighs into 1 ½-inch cubes. In a mixing bowl, prepare the marinade by combining paprika, black pepper, garlic, olive oil, yogurt, and salt. Toss in chicken thigh, coating the meat evenly with the marinade. Cover with plastic wrap and set aside in the refrigerator for 30 minutes or overnight.
Preheat oven to 425 degrees. Place chicken on a sheet tray and cook for 10 minutes; set aside when done.
Add olive oil to a medium-sized pot over low heat. Sauté onions on low heat until caramelized and brown. Add carrots, celery, and garlic. Cook for about 2-to-3 minutes. Pour in tomato puree and carob, then chicken stock, then cinnamon, rosemary, pepper, and salt. Cook until reduced and slightly thick.
Add the chicken and cook for 5 to 10 minutes. Serve with sautéed greens and nice, crusty bread. Makes 4 servings.
Note: Carob powder can be found at Nuts.com, or cocoa powder can be substituted.
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