Ingredients
1 tsp. saffron (recommended, but optional)
3 pounds boneless, skinless chicken thighs OR 1 package of tempeh
salt and freshly ground pepper
1/2 cup olive oil
1 onion, chopped
10 cloves garlic, chopped
2 T minced fresh ginger
1 fennel bulb, sliced (use a mandolin for easy even slicing)
2 T ground cumin
1 T paprika
1/4 tsp. cayenne pepper (optional)
6 cinnamon sticks
1 28oz. can diced tomatoes
1 whole cauliflower, cut into florets
1 cup currants
1 cup pitted green olives
3 cups chicken or vegetable stock
1 T. grated lemon zest
1 cup cashews
1/4 cup chopped fresh parsley
1 lemon, cut into 6 to 8 wedges
Preparation
Bring 1/4 cup of water to a boil in a small saucepan. Add the saffron, remove from heat, and set aside for 30 minutes.
Rinse chicken and pat dry OR break tempeh into crumbles. Season chicken or tempeh with salt and pepper. Heat 3T. olive oil in a large Dutch oven or pot over medium-high heat. Add the chicken and brown on both sides, about 7 minutes per side. If using tempeh instead, brown for 7-10 minutes. Remove the chicken or tempeh, and set aside.
Add 3 T. oil to the pot and heat over medium heat. Add the onion and cook for 2 minutes.
Add garlic and ginger, cook for 1 minute.
Add remaining 2T. olive oil, along with fennel, cumin, paprika, cayenne, and cinnamon sticks. Stir well.
Return the chicken or tempeh to the pot along with the tomatoes, cauliflower, currants, olives, stock, zest, cashews,and saffron. Cover and cook over low heat for 30 minutes.
Cook and cover over low heat for 30 minutes. (The stew can be made ahead up to this point and then cooled and refrigerated for up to 3 days).
Add parsley and adjust seasonings if necessary. Served in bowls with a lemon wedge on the side.
