3 tbsp turmeric
|6 cloves of garlic
1 inch ginger
1/2 tsp salt
5 allspice (pimentos)
1 tsp fenugreek
2 stalks celery ,sliced
1 large yellow onion, sliced
|1 leek (thoroughly washed and sliced)
1 Cinnamon Stick
3 cups water
1 cup cilantro, chopped
2 cups couscous
1/4 red onion, minced
Clean chicken by soaking in water, vinegar and salt. Agitate then rinse off thoroughly.
Mix the turmeric, salt, pepper and rub generously on chicken pieces.
Mash the garlic, salt, ginger, allspice and fenugreek with a motar & pestle until combined in a paste.
Heat about 2 tbsp oil in a solid dutch pot. When medium-hot add the onions and then the garlic spice mixture and sauté until onions are soft and spices are fragrant.
Add the chicken and mix until covered with oil and onion mixture. Let cook for about 10 minutes until juices release. Add the celery, leeks and cinnamon stick along with approximately 3 cups water. Cover and let boil for approximately 40 minutes or until chicken falls off bone.
Add 1/2 cup chopped cilantro and salt and pepper for desired taste.
Add couscous, lower heat to medium-low and cover for 10 minutes or until cooked. Sprinkle remaining cilantro and red onion on top and serve hot. Enjoy!
(Photo: Garnished with a shaved pickled salad of turmeric root, red onion, lemon peel, scallion and sweet pepper in Apple Cider Vinegar)
This recipe is inspired by the cuisine of Tanzania.
Health Benefits of This Recipe
Promotes joint health
Promotes Heart Health
Lowers blood sugar
Cures digestive ailments
Stimulates breast milk production
Aids skin problems
Aids indigestion & Stomachaches
Kills germs on teeth & gums
Kills germs on Skin
Boost to the Immune System, reduces toxicity
Reduces High Blood Pressure
Antioxidants that may help Alzheimers & Dementia
Improves Athletic Performance
Lowers Blood Sugar
Lowers Fat Levels