Hawaij-Spiced Chicken with Ptitim- serves 6-8 generously
Hawaij is a Yeminite spice blend that I absolutely adore. It's slightly spicy but has a depth to it that permeates everything it soaks into.
Ptitim are also known as Israeli couscous, although they are not like couscous at all and are in fact more of a pasta. I also adore these and sometimes simply eat them with some fried onion.
If you don't like hawaij, use any middle eastern spice mix that you like.
2 tbsp olive oil
2 onions, diced
2 garlic cloves, minced
1 kg chicken breasts, skinned and boned (Chicken Supremes)
1 1/2 tbsp hawaij seasoning
1 carrot, ribboned/diced
4 cubes frozen spinach
2 sticks celery, finely sliced
200g/half a tin of chopped tomatoes
300g ptitim/Israeli couscous
500ml-1 litre of water
Pinch caster sugar
Heat the oil in a large casserole dish (that can heat on the stove).
Add the onions and a pinch of salt.
After a few mins, add the garlic and celery and stir well.
After another few mins, add the hawaij and stir into the onion mix.
Add the chicken and coat it in the spice mix.
Cook the chicken on a medium heat until the chicken is nearly all white.
Add the ptitim, tomatoes, carrots, pinch of sugar and spinach. Add the water till it reaches around a centimetre below the rim of your casserole dish and stir.
Bring to the boil and simmer for about 10 mins. If the water looks although it'g going to completely boil away, add a little more.
The ptitim should be nearly ready now, so taste and season with salt and pepper.
Cook for a few mins longer if needed.
This should be quite soupy.