KITCHEN MAGIC

Chicken Bouillabaisse

By DAVID SPITZER
Special to the Saipan Tribune

This savory, garlicky chicken dish has many of the flavors of a fish bouillabaisse—lots of garlic, onions, tomatoes, a hint of orange peel, and a soupcon of saffron and cayenne. The fava beans add a beautiful color to the dish, and their marvelous flavor is always welcome. The bouillabaisse is extremely easy to make – much easier than a fish bouillabaisse-and can be made ahead of time and reheated. You can omit the potatoes and serve the dish with rice, but I love potatoes.

Makes 4 Servings

1 chicken, about 2 pounds, cut into 6 to 8 pieces
2 tbsp olive oil
1 medium-sized or large onion, thinly sliced
1 leek, white part only, cleaned and sliced
2 large garlic cloves, minced or put through a press
1 pound tomatoes, peeled, seeded, and coarsely pureed ina food processor, or 1 14-ounce can Italian plum tomatoes, drained and chopped
2 additional garlic cloves, minced or put through a press
salt
1 1/2 cups dry white wine
2 cups defatted chicken stick
1 bay leaf
1/2 tsp dried thyme (more to taste)
1/4 tsp crushed fennel seed
2 pinches saffron threads
2-inch piece dried orange peel
1 pound fresh fava beans, shelled
pinch cayenne pepper
3/4 pound unpeeled new potatoes, scrubbed and sliced (optional)
fresh ground pepper
lemon juice and parsley fro garnish

Remove the skin from the chicken pieces. Heat the olive oil in a heavy 3-quart (or larger) casserole and sauté the onion, leek, and 2 large garlic cloves over low heat fro about 10 minutes, stirring often to prevent browning. Add the tomatoes and additional garlic and continue to sauté over medium heat for 5 minutes. Raise heat and cook over high heat for a few more minutes, stirring.

Add the chicken, salt lightly, and stir together with the tomatoes and onions. Cover & cook 10 minutes over medium heat, turning the pieces once. Add the wine, chicken stock, bay leaf, thyme, fennel seed, saffron, orange peel, and more salt to taste. Bring to a simmer, cover, and simmer slowly for 20 to 25 minutes or until the chicken is cooked through.

Meanwhile, blanch the fava beans in salted boiling water for 30 seconds, drain, and transfer to a bowl of cold water. Pop them out of their thick shells. Steam for 5 to 8 minutes, until tender but still bright green. Set aside.

If you are using the potatoes, steam or boil until tender, drain, and set aside.

When the chicken is done, stir in the cooked fava beans and the cooked sliced potatoes if desired. Remove the bay leaf and the orange peel and add just a hint of cayenne, just enough to lift up the flavor of the bouillabaisse, not enough to make it picante. Add pepper to taste and lemon juice if desired. Garnish with chopped fresh parsley and serve in wide soup bowls. The bouillabaisse will hold for a day or two in the refrigerator.

David Spitzer is the Executive Chef of the Fiesta Resort & Spa Saipan.