In the latest edition of FEAST, our guide to dining and drinking in the Bay, we asked three local chefs to create recipes using part of a chicken and a few simple, affordable ingredients. Below is a bonus recipe from Gary Danko.
Chef Gary Danko gives Guardian readers more ideas for affordable, delicious home dining.
Spiced Chicken-Chickpea Stew
Serves 8
1/3 cup extra virgin olive oil
1/3 teaspoon cracked black peppercorns
5 whole cloves
1-inch piece cinnamon stick
2 small yellow onions, finely diced
4 pounds chicken thighs, trim excess fat
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
2-3 teaspoon kosher salt or to taste
2 cups boxed or canned chopped tomatoes
1 to 3 cups water or just to cover
1/2 teaspoon saffron threads, finely ground (optional, but delicious)
1 teaspoon toasted cumin
1/2 teaspoon Garam Masala (see recipe below)
2 15-ounce cans chickpeas, drained and rinsed
1/4 cup chopped cilantro, mint and scallions
In a thick bottomed soup pot, heat the olive oil. Stir in the pepper, cloves, and cinnamon stick, cooking until the spices start to sizzle. Stir in the onion and coat with oil mixture, cooking for five minutes or so. Place chicken in pot and cook until each side is opaque and slightly golden brown, stirring the onions so that they do not burn. (You want a slight caramelization.) Stir in the turmeric, cayenne pepper, tomatoes, water, saffron, cumin and the Garam Masala.