Hawaij Spice Blend
1/4 cup ground turmeric
2 tbsp. freshly ground black pepper
2 tbsp. ground cumin
Saffron-Braised Chicken Ingredients
2 tbsp Hawaij Spice Blend
1 tsp ground allspice
4 skinless, boneless chicken thighs
3 garlic cloves
1 cup dried apricots
1 tbsp canola oil
1/2 cup tomato paste
2 cups chicken stock (or water)
Pinch of saffron
Hawaij Spice Blend Preparation
Combine ingredients in a small bowl and mix well.
Makes 1/2 cup.
Store in a covered jar.
Saffron-Braised Chicken Preparation
Preheat oven to 350̊ F after marinating chicken.
Mix together 2 tbsp of hawaij spice blend and ground allspice. Rub mixture over chicken and set aside at room temperature for at least one hour.
While chicken cures, peel and chop onion and carrots. Mince garlic and chop dried apricots.
Heat canola oil in large ovenproof skillet. Sear chicken on both sides, then transfer to a plate. Toss vegetables into the skillet, reduce the heat, and cook until onion and garlic are soft (about 5 minutes). Stire in tomato paste. Deglaze skillet with chicken stock and add apricots and a hefty pinch of saffron. Return the chicken to the skillet, cover, and transfer to the oven.
Braise for 25-30 minutes, or until the chicken falls apart easily.
Let the chicken cool, then shred it in the pan.
Taste and add salt if needed.
This is an excerpt printed with permission from the Israeli Soul cookbook 2018®.