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Arabic Chicken M'hammar in Kazan
Poultry

Arabic Chicken M’hammar in Kazan

30 - 60 min

4

3/3

Print out

Ingredients

  • 2 kg chicken drumsticks
  • 5-6 red bell peppers
  • 1 chili pepper
  • 6-7 onions
  • Potatoes – visually about the same amount as the meat
  • Fresh dill
  • Fresh parsley
  • Oil
  • Chili spices
  • Salt, pepper
  • 1 tsp cumin seeds
  • 3 bay leaves

Recipe

 

  1. Arabic Chicken M’hammar in kazan: Chop the onions and peppers to fit in a blender. Blend the onions, peppers, and chili pepper into a smooth paste. Peel the potatoes and cut them into smaller pieces if they are large. Finely chop the dill and parsley.
  2. Prepare the Kamado BONO grill for direct cooking, light the charcoal with a fire starter, cover the grill, and wait until the temperature reaches 200°C. Adjust the top and bottom air vents to maintain a consistent temperature. Place the kazan (a cast-iron pot) on the grill over direct heat, add oil, and heat it well.
  3. In batches, so the kazan doesn’t cool down, sear the chicken drumsticks on all sides until browned. Remove and set aside.
  4. If needed, add more oil. Add the potatoes and stir-fry them until the outside is crispy. The inside of the potatoes may remain undercooked. Remove and set aside.
  5. Return the chicken to the kazan. Stir well. Season with salt, pepper, and chili pepper spices. Crush cumin seeds between your palms and add them to the pot. Mix well.
  6. Add the blended paprika-onion-chili mixture. Stir again. Cover the kazan and close the grill, leaving the air vents slightly open. Let it simmer for 20 minutes.
  7. Add the sautéed potatoes and bay leaves. Stir to submerge the potatoes in the liquid. Let it simmer for another 15-20 minutes, until the potatoes are soft.
  8. Taste and adjust seasoning with more salt or pepper if needed. A few minutes before serving, sprinkle with some of the chopped dill and parsley.
  9. Enjoy your meal!

RECIPES

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