Marcus Samuelsson's Chicken Stew

Serves 4 people

Serve with:
Soft Flat Bread
Cottage Cheese
Szechuan Lemon Oil

For the marinade:
8 skinless chicken thighs & legs (4 of each)
1/4 cup rum l
1/2 cup olive oil (recipe below)
2 Jalapenos, sliced (not seeded)
1 tablespoon crushed Szechuan pepper seeds

For the stew:
1 tablespoon butter
6 cloves garlic, rough chopped
2 red onions, rough chopped
1 cup diced Yukon potatoes
1 cup sliced carrots
2 teaspoon fresh, chopped thyme
1 teaspoon honey
3 tablespoons Berbere (African spice blend)
1/2 cup roughly chopped peanuts
1-2” piece of ginger, chopped
1 quart water
1/2 cup red wine
1/4 cup rum
1 cup coconut milk
Salt and pepper to taste
Olive oil for cooking (about 1/2 cup)

1. Marinate the chicken in 1/4 cup of rum, 1/2 cup of olive oil, jalapenos, and the crushed Szechuan pepper seeds for 1/2 hour.

2. Meanwhile, heat 2 tablespoons of the olive oil and 1 tablespoon of butter in a pan. Sauté the onions, garlic, potatoes, carrots and thyme over medium heat until slightly softened. Add honey, 1 tablespoon of the Berbere and the peanuts. Sauté for another 6 minutes, then remove from the pan.

3. In the same hot pan, combine the remaining oil, ginger and Berbere. Brown the chicken and season with salt and pepper.

4. Cover with the water, red wine, 1/4 cup rum, and coconut milk. Simmer for 20 minutes and season again with salt and pepper.

5. Put the vegetables back in the pot, heat through.

6. Serve on top of the soft flat bread, drizzle with the Szechuan Lemon Oil, and garnish with cottage cheese

SZECHUAN LEMON OIL:

Zest of 2 lemons
2 tablespoons crushed Szechuan pepper seeds
Juice of 1 lemon
1 tablespoon olive oil
1 tablespoon parsley, finely chopped
1 tablespoon cilantro, finely chopped

1. Blanch the lemon zest and Szechuan seeds for 10 seconds, strain, repeat.
2. Combine with the lemon juice, olive oil, and herbs.
3. Drizzle over stew.