A warm, rustic one-bowl dinner of juicy chicken thight, chickpeas, kabocha, cabbage, carrot, and maitake mushrooms in a tomato-rich cumin-paprika broth. Kabocha gives it natural body: fresh lemon at the end keeps the stew bright.
Ingredients
380g box Chickpeas
1 medium Onion
1 Carrot
250g Cabbage
180 cleaned Kabocha
1 pack Maitake mushrooms
1 can (400g) Chopped tomatoes
4 cloves Garlic
Olive oil
350cc Water
2 kosaji Cumin
2 kosaji Paprika
1 kosaji Coriander
1/2 kosaji Curry powder
small pinch Cinnamon
Salt
Black pepper
1 1/2 osaji Fresh lemon juice
Parsley
Steps
1. Prep. Cut chicken into 4–5cm pieces. Cut onion into ~1.5cm pieces; carrot into 1cm half-moons/chunks; cabbage into 4–5cm pieces; kabocha into ~3cm chunks. Tear maitake into medium-large clusters. Drain chickpeas. Chop or grate garlic.
2. Brown the chicken. Heat 1 osaji olive oil over medium-high heat. Season chicken with about half the measured salt and black pepper. Brown 2–3 minutes on the first side and about 2 minutes on other surfaces. Transfer to a plate; it need not be cooked through.
3. Brown the maitake. Add maitake to the same pot. Leave against the hot surface for about 1 minute, then toss and cook another 1–2 minutes until browned and fragrant. Transfer to the chicken plate.
4. Build the aromatic base. Reduce heat to medium. Cook onion and carrot about 5 minutes. Add garlic for 30 seconds. Stir in cumin, paprika, coriander, curry powder and cinnamon for 30–45 seconds, just until fragrant.
5. Add tomato. Pour in canned tomatoes, scrape up the browned bits, and cook about 2 minutes until the tomato looks integrated with the spices.
6. Start the stew. Add 350ml water, remaining salt, cabbage, browned chicken and juices. Bring to a gentle simmer; partially cover and cook over medium-low heat for 10 minutes.
7. Add kabocha. Add kabocha and gently push it into the liquid. Simmer partially covered for 8–10 minutes. It should be nearly tender when pierced but still hold its shape.
8. Add chickpeas & maitake. Add drained chickpeas and browned maitake. Simmer uncovered 5–7 minutes so the chickpeas absorb flavor without becoming mushy.
9. Adjust consistency. The stew should be thick and substantial but spoonable. If too thick, add water 50ml at a time. If too loose, simmer uncovered a few minutes longer.
10. Finish with lemon. Turn off heat. Add 1½ osaji lemon juice and generous black pepper. Stir gently and taste before adding more salt. Finish with parsley or coriander if using.
Serve With
Fruit
Source & Adoption Notes
Inspired by Nadia recipe ID 434109, 野菜たっぷり「春野菜とひよこ豆のクスクス」 by ヤミー: link
