Weekly Watson

Weekly Watson: Sour Chicken and Tarragon Stew


Oh Watson, I’m not sure where your ‘location’ malarkey is coming from.  First there were the ‘Persian’ Avocado Patties and then we had last week’s ‘Jamaican’ pasta offering.  Now you’re telling me I’m cooking ‘Nashville’ Tarragon Chicken??  There is nothing in this dish that remotely makes me think of Nashville!

After last week’s strangely yummy pasta both N and I decided it was time to try a bit of meat for the Watson meal.  Chicken is a fairly basic protein and, as long as it’s cooked right, is pretty hard to screw up.  That being said, we are talking about Chef Watson here!

Ingredients

  • 5 chicken breasts
  • 7 peeled tomatoes
  • 3/4 oz, chopped, toasted cashew
  • 11/4 tbsp olive oil
  • 1/4 oz teff flour
  • 1/4 cup, divided lime juice
  • 4 halved limes
  • 2 tbsp, chopped tarragon
  • 3 cup chicken broth
  • 11/2 tsp turmeric
  • 1/2 tbsp, ground cardamom
  • 3/4 tbsp ground coriander
  • 1/4 oz, crushed pink peppercorns
  • 2 tsp ground ginger

Directions

  1. Sprinkle chicken pieces with salt, pink peppercorns, and teff flour.
  2. Heat olive oil in heavy large pot over medium-high heat.
  3. Add 1⁄4 of chicken pieces to pot and cook turning occasionally.
  4. Transfer chicken to baking sheet or platter; repeat with remaining chicken.
  5. Pour off all but 2 tablespoons fat from pot and discard.
  6. Reduce heat to medium.
  7. Add tomatoes to pot; saute.
  8. Add cardamom, ginger, ground coriander, turmeric, and pink peppercorns.
  9. Stir about 1 minute.
  10. Increase heat to high; add broth and 1⁄2 of the lime juice.
  11. Bring to boil; reduce heat to low, cover, and simmer.
  12. Place chicken pieces atop tomatoes in pot.
  13. Bring to boil over medium heat.
  14. Reduce heat to medium-low, cover, and simmer.
  15. Transfer chicken and tomatoes to platter; tent with foil.
  16. Boil lime juice in pot.
  17. Stir in limes and remaining lime juice.
  18. Reduce heat and simmer gently.
  19. Pour sauce and limes over chicken.
  20. Sprinkle with cashew and tarragon, and serve.

Aside from changing quantities (there’s only two of us) I added shallots (we had a few left to get rid of) and a last minute packet of ready rice (N’s idea), the ingredient list remained untouched.  Method-wise, again, I kept pretty close to Watson’s suggestions.  I did sort of combine some steps  and I didn’t bother with tent foiling the chicken (why??) but again, this one was pretty spot on.  It’s a basic chicken stew, so I ended up baking/charring some nice veggies to go on top.

Sour Tarragon and Chicken Stew

Without a doubt this was the best Watson meal so far.  We’ll most definitely be putting Sour Chicken and Tarragon Stew into regular rotation.  This dish was wholesome, had a great flavour and was nice and tart from the lime.  It was so delicious!

Rating: Delicious!!! (on a rating scale of ‘Delicious,’ ‘Meh’ or ‘In the bin’)

steph2If you’re interested in getting in touch, tweet me at @stephanie_khani or email me at emailthelondondiaries [at] gmail.com!

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