RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Chicken Stew, Sephardic - meat
2 1/2 cups water 3 crushed cardamom seeds 1 tablespoon rose water 2 tablespoons lemon juice 1/2 teaspoon saffron 1 teaspoon salt 2 tablespoons flour 1/2 cup water 1 chicken, skinned and cut into serving pieces In a 4-quart pan, combine 2 1/2 cups water, Cardamom, rose water, lemon juice, saffron, and salt. On high heat, bring the mixture to a boil. Reduce heat to medium. Dissolve the flour in the 1/2 cup water, then add to the liquid slowly with continuous mixing. When mixture thickens, add chicken pieces. Cover and let cook until chicken pieces are tender. Serve with basic cooked rice. Archivist's note: This recipe is interesting because it uses spices which cut across many Jewish communities in the Sephardic region. Cardamon is popular with Iraqis and Indians. Rose water is typical of Turkish and Balkan Jews. Saffron is typical of Spanish Jewish cuisine. The combination of these spices is atypical.
