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.
Ingredients:
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
S&P
Method:
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Heat the oil in a large casserole dish (that can heat on the stove).
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Add the onions and a pinch of salt.
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After a few mins, add the garlic and celery and stir well.
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After another few mins, add the hawaij and stir into the onion mix.
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Add the chicken and coat it in the spice mix.
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Cook the chicken on a medium heat until the chicken is nearly all white.
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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.
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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.
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The ptitim should be nearly ready now, so taste and season with salt and pepper.
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Cook for a few mins longer if needed.
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This should be quite soupy.
