Bazella
This tasty green pea stew known as Bazella is packed with an abundance of fresh green peas, and a rich tomato-y broth seasoned with turmeric, caraway, cinnamon, and harissa⏤it's one of those magical one-pot meals that are as simple to make as they are delicious to eat. It's no wonder every country in the Mediterranean has their own version of it. Naturally Delicious, Gluten-free, & Dairy-free.
Ingredients
- 4 chicken thighs* bone-in, skin-off
- 2 tbsp olive oil
- 1 medium onion diced
- 2 tablespoon tomato paste heaping
- 1 teaspoon harissa (optional)
- 1 teaspoon ground turmeric
- ½ teaspoon fresh black pepper
- 1 teaspoon ground caraway
- ¼ tsp ground cinnamon
- 4 cups frozen green peas
- 1 medium potato peeled, diced
- 1 large carrot diced
- 2 cloves garlic grated
- ¼ cup fresh cilantro
- 1 tsp salt
Instructions
- Heat your pot on a medium-high; add the olive oil once the pot is warm. Add the olive oil. Within a minute, you'll smell the fruity aroma from the oil, then add the onions and pinch of salt. Cover the pot and allow the onions to cook until transparent.
- Add the turmeric, cinnamon, and black pepper; allow the spices to bloom for a minute, then add the harissa & tomato paste. Cook the tomato paste for 2-3 minutes to bring out the natural sweetness of the tomatoes. (if the tomato paste is sticking to your pot reduce the heat)
- After a few minutes of cooking the tomato base, it's time to add the chicken. Allow the chicken to infuse in the spices⏤ this will take a few minutes; try not to rush the process slow cooking is a favourable method for stews.
- Now that your chicken is flavourful and your home is smelling delicious, it's time to add the veggies. Add the potatoes, green peas, and carrot to the pot, then cover with water. The water should barely cover the chicken. The exact amount of water depends on the size of pot you use, so it best just add enough to cover the chicken.
- Bring the stew to a rolling boil, then reduce the heat to a soft simmer and cover for 35 minutes. Once the chicken is fully cooked, remove it from the pot. Let it cool enough to handle and remove the chicken from the bone, then add it back to the pot.
- Once the sauce has slightly thickened and the veggies are sweet and tender, add the garlic & caraway⏤cook for 2-3 more minutes.
- Before serving, sprinkle on some cilantro or parsley and serve with bread or rice.
Notes
* You can use lamb, goat, or beef for this recipe and have great results. Use a maximum of 2-3oz of meat per person.
If making this recipe without meat use vegetable broth instead of water.