Wednesday, December 3, 2014

Madımak with Chicken and Pine Nuts

“Alice came to a fork in the road. 'Which road do I take?' she asked.
'Where do you want to go?' responded the Cheshire Cat.
'I don't know,' Alice answered.
'Then,' said the Cat, 'it doesn't matter.” 

1 big chicken leg
6-8 cups water
250-300 grams dried madimak
4 tablespoons olive oil
1 clove of garlic
1 medium onion
25-30 grams pine nuts
2 tablespoons tomato paste
1 small lemon, sliced
salt and pepper 
additional boiling water

1. Put the chicken leg in a large saucepan, cover with water and bring to the boil. Turn the heat down and simmer slowly for at least 45 minutes. Skim the white residue off the top every now and again. Remove the chicken leg from the pan. It should be perfectly cooked and ready for tearing into slivers.
2. Strain the broth and set aside.
3. Tear the cooked chicken into chunks and set aside.
4. Rinse the madimak leaves and set aside.
5. Chop the garlic and onion finely and set aside. 
6. Heat the olive oil over medium heat in a large, lidded skillet or casserole and add the minced garlic. Cook, stirring, until it begins to sizzle and smell fragrant, about 30 seconds.
7. Stir in the chopped onion and pine nuts and cook, stirring often, for about 5 to 10 minutes, until the onions have turned translucent. 
8. Add in the chicken chunks and tomato paste. Stir in another 2-3 minutes until all mixed.
9. Add in the madimak leaves, lemon slices, salt and pepper and broth and bring to a simmer. 
10. Simmer for another 25 minutes and add boiling water once the broth has reduced. 
11. Once the madimak is tender, remove from heat and serve warm.

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