How to Cook Tasty Stew of the Pharaohs

Without fail cooking ultimate Stew of the Pharaohs easy, fast, practical.

Good Evening every body, at this time you get present recipe Stew of the Pharaohs with 19 ingredients and 13 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 13 stages of easy cooking Stew of the Pharaohs.

Ingredients for Stew of the Pharaohs

1. Needed 8-10 : boneless skinless chicken thighs.

2. Needed 1 cup : pearl barley.

3. Prepare 4 : x 900 ml chicken stock.

4. Prepare 3 : medium carrots, finely chopped.

5. Prepare 1 can : diced tomatoes with liquid.

6. Prepare 1 tbsp : minced fresh ginger.

7. Needed 1/2 cup : finely chopped fresh cilantro.

8. Needed 1 : onion finely chopped.

9. Needed 1 tbsp : cumin.

10. Needed 1 tsp : turmeric.

11. Prepare 1 tsp : sweet paprika.

12. Prepare 1 tsp : ground cinnamon.

13. Prepare 3 cloves : garlic minced.

14. Needed 1 1/2 cups : died red lentils.

15. Needed : zest and juice of 3 limes.

16. Needed 2 tbsp : lemon juice.

17. Prepare : kosher salt.

18. Prepare : ground black pepper.

19. Needed 3 tbsp : cooking oil.

If all ingredients Stew of the Pharaohs it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Stew of the Pharaohs

1. Heat a large pot over medium high heat and add oil.

2. Sprinkle salt and pepper over chicken. add to pot and cook until evenly browned, about 10 minutes in total. Remove chicken..

3. Add carrots, ginger, and onion. Saute for about 6 minutes until soft, constantly stirring..

4. Add garlic. Saute another 2 minutes while stirring.

5. Add all spices, cilantro and can of diced tomato with liquid. Saute 3 minutes, while stirring constantly..

6. Return chicken and any liquid from chicken back to pot..

7. Add all 4 cartons of chicken stock to pot.

8. Add zest and juice from 3 limes. Bring to a boil..

9. Add pearl barley to pot, reduce heat to a simmer, cover, and set a timer for 20 minutes.

10. After 20 min add red lentils to pot and cover. Set timer for another 25 minutes.

11. After timer ends, remove all pieces of chicken to a plate and shred with 2 forks..

12. Return shredded chicken to pot and add lemon juice. Remove from heat and let rest for 10 minutes..

13. Enjoy served with fresh Naan bread or fresh baguette. Also, a tablespoon of plain yogurt added to bowl is excellent..

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