This is another of those one pot wonders cooked up in the dutch oven. Included in this recipe is another of my favorite spice mixes….Indian this time. Sometimes called “the magic spice” Garam Masala adds a wonderful smoky spice to this stew.
To make the Garam Masala, roast four tablespoons of coriander, one tablespoon of cumin, one tablespoon of black peppercorns, one and a half teaspoons black cumin seeds, three-quarters teaspoon black cardamom (or regular if you have it), three-quarters teaspoon cloves, three-quarters teaspoon cinnamon, three-quarters teaspoon bay leaves over medium heat until the spices darken and release their flavor (the smell will tell you). Cool, add one and a half teaspoons of dry ginger, and grind.
To start, I heated the dutch oven over medium heat. One pound of boneless skinless chicken breasts got cut up and coated generously with Garam Masala. Into the dutch oven with a couple tablespoons of olive oil. When they chicken starts to brown, sprinkle it well with about six tablespoons of flour. Mix well and continue to brown. When the chicken is nicely browned, remove to a plate on the side. The house already smells fabulous at this point!!
While the chicken was browning, I worked on the vegetables. Rough chop three yellow onions, two shallots, three leeks and two cups of mixed mushrooms. I also diced five cloves of garlic. All of these go into the dutch oven to saute in the chicken drippings. Add a small amount of chicken broth to scrape up the browned goodies from the bottom of the pot. Well salt the veggies as they saute to soften them well. Your house should be filled with wonderful aromas by now!
Once the veggies are starting to soften, it’s time to add four cups of no salt chicken stock, four potatoes (I used yukon golds, but any work), and the chicken. Season to taste…at this point I added a little more Garam Masala, sea salt and pepper. Bring to a boil to start the potatoes cooking…maybe ten minutes or so, stirring often so the bottom doesn’t scorch on you. Then turn down and simmer over medium-low heat until the potatoes are tender. All that’s left is to enjoy! We did so with some yummy organic wheat bread for dipping.