Ask the butcher if he can cut your bones, so that you get a beautiful dish like Aviv Moshe/Nimrod Saunders
Everyone has their own way of preparing a chicken and vegetable stew, but how does Chef Aviv Moshe prepare his?
Quite easily, to be honest.
The secret is in the root vegetables and the cloves of garlic, everything else is quite simple and does not require much work.
Chicken and root vegetable stew with garlic by Aviv Moshe
Ingredients for the recipe
For 4-6 diners
20 Shinishum
12 chicken legs
3 heads of celery cut into cubes
3 coarsely chopped carrots
10 peeled shallots
2 tablespoons coarsely chopped parsley
½ lemon zest
Olive oil
1 tablespoon turmeric
2 tablespoons coarsely chopped coriander
salt (to taste)
3 coarsely chopped parsley root
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How to prepare a chicken and root vegetable stew
How do you make a chicken and root vegetable stew?
1
Heat a pot with olive oil and roast the chicken legs.
2
Add the rest of the vegetables to fry for 3 minutes.
3
Add lemon juice and turmeric.
4
Cover with water, bring to a boil, lower the heat and cook for 50 minutes.
5
Salt the sauce, add coriander and parsley and serve.
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Aviv Moshe