Imagine the warmth of a classic French chicken fricassée but with a tantalizing twist—a subtle infusion of Indian spices that transforms this beloved dish into something extraordinary. In my version, saffron and coriander gently coax the flavors to new heights, while Aleppo pepper adds just the right amount of heat without overpowering the dish. And let me tell you, that luxurious sauce is the stuff dreams are made of! Make sure to have plenty of bread or rice on hand because you’ll want to savor every last drop.
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11 Responses
Made this tonight. It was fantastic!! Thank you for posting.
Yay, I’m glad you cooked and liked the chicken!
This looks delicious, such a creamy looking sauce without any dairy. I’m always looking for new recipes for chicken.
I love these photos – with regards to the art hanging, I leave that to my boyfriend 🙂 He’s the one with the eye.
I hope you try it!! Thanks, Angela. And, yeah art wall stuff hanging not my forte 😉
All pictures are top class.
Thanks! I have guests tomorrow and finally I know what to cook! Instead of bread, what would you serve! A couscous with pistachios?
Nik, this looks sublime. I usually don’t like to cook chicken with the skin on (unless if I’m roasting or grilling). I know. I know every "western" recipe will tell you to cook/braise the chicken with the skin on. I pretty much use skinless chicken in all our (Persian style) stews. Unless I’m roasting a whole chicken. Then I really appreciate a nice crisp skin. Otherwise, I find the skin gets soft and chewy. This is also very cultural, in my house growing up the skin was considered "not clean". Any thoughts on this?
Naz, it’s the same thing with Indian cuisine too, I grew up not really eating the skin on poultry because it is considered "unclean". For curries and Indian type stews, I always no-skin pieces but I prefer keeping the bones. That being said, like you I a crisp skin on chicken wings and fried chicken. 🙂
Great photos and the recipe looks delicious, definitely going to give this one a try.
So i made this recipe for my guests yesterday and it was a huge success! I made it with quinoa and added some high quality olive oil, pistachios and freshly chopped coriander leaves to the quinoa. It was delicious.
Today I made the same again (sorry I’m addicted now ;-)) in a vegan version with tofu and chickpeas instead of chicken. Still a wonderful dish! Thanks for sharing this, I will keep that recipe as a treasure now!
I’m with you on the frustrations of artwork hanging, and having to get it perfect. This looks so warm and comforting, I can’t wait to try, as the legs are my favorite bits 🙂