Photo: Quentin Jones
- 1.5kg chicken thighs and drumsticks
- 800g kohlrabi, including leaves if available
- 4 tbsp extra virgin olive oil
- 1 pinch saffron threads
- 1 cinnamon stick
- ¼ tsp turmeric
- 2 onions, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 cup canned tomatoes, mashed
- 2 carrots, peeled and chopped into 1cm chunks
- Salt and pepper
- 1 litre chicken stock
- 2 tbsp chopped parsley
- 2 tbsp chopped coriander
Wash chicken pieces and pat dry. Peel kohlrabi and cut into wedges. Remove leaves from stems, wash, cut into thin strips and keep separate.
Heat olive oil in a wide braising pan and brown chicken on both sides. Remove from pan and add saffron, cinnamon and turmeric, lightly frying for a few minutes. Add onions and garlic. Lightly fry for 3-4 minutes until onions are soft.
Add chicken, tomato, carrots and kohlrabi but not leaves. Raise heat, add a few pinches of salt and stir continuously for 1 minute.
Add chicken stock, bring to boil then reduce heat to a low simmer and cover for 15 minutes.
Add kohlrabi leaves and chopped parsley. Simmer, uncovered, for 10 minutes or until vegetables are tender. Season to taste and stir in chopped coriander.
- Main Ingredients - Chicken
- Cuisine - Italian
- Course - Main-course
- Occasion - Family meals