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Chicken Stew, Sephardic - meat

Posted by : Lita Lotzkar

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.

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