- 1 whole halal chicken, about 3.5 pounds, cut up into 8-16 pieces
- 1 cup white onion, diced
- 2 tbsp. olive oil
- 2-4 garlic cloves, peeled and left whole
- 2 bay leaves, crushed
- 4 large tomatoes, quartered
- 1 tsp. ground fennel
- 1 tsp. French tarragon
- ½ tsp. thyme
- large pinch saffron threads (optional)
- 2 two-inch strips dried orange peel (optional)
- salt, to taste
- ground black pepper, to taste
- 1 tbsp. tomato paste
- 2 tbsp. water
- 1 cup white grape juice (must be 100% juice of a high quality)
Clean and pat dry all of the halal chicken pieces. Heat oil in a large Dutch oven or large, deep sauté pan.
Add chicken and sauté over medium heat, approximately 10 minutes. Turn pieces several times during this process so as not to allow the chicken to brown too much.
While the chicken is cooking, prep the onions. Once the chicken appears stiffened, remove it from pan. Add the onions to the heated oil and sauté for about 5 minutes.
During this time, prep the tomatoes and garlic.
Add the tomatoes and garlic to the onions. Sauté for about 1 minute.
Add fennel, tarragon, thyme and any other herbs or seasonings you want to add.
Salt and pepper the chicken on both sides and add back to the pan, covering with all of the vegetables. Add tomato paste and water and blend well. On medium heat, uncovered, cook the chicken on each side for 5 minutes.
At this point you could allow the dish to cool, then cover and refrigerate if you would like to finish it off later on in the day or the following day. Just bring to a simmer again, covered, before proceeding.
An hour before you'd like to serve the dish, add the grape juice. Mix well, then cover and allow to simmer for one hour.
Mixture should be a good consistency- not too thick, but thin enough to serve in a soup bowl. Top with chopped fresh parsley and serve with a rustic Italian, French or pita bread for dipping. Or, serve with a side of white rice or couscous.