Eggs-ceptionally Green Stew
Braised Chicken and Avocado in Spiced Broth with Silky Poached Eggs
50 minutes
Serves 4
DinnerMiddle EasternGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the North African shakshuka but with a creamy twist, this hearty dinner stew features juicy chicken, chunks of avocado, and eggs gently poached right in the bubbling broth. You’ll master the art of poaching eggs in a stew, no swirling water, just pure culinary chemistry.
Equipment needed
- Dutch oven or heavy-bottomed pot
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 02Add the chicken pieces and sear until golden brown on most sides, about 6 minutes. Remove chicken to a plate.
- 03Add the diced onion and bell pepper to the pot. Sauté until softened, about 5 minutes.
- 04Stir in the garlic, cumin, coriander, smoked paprika, and crushed red pepper flakes. Cook for 1 minute until fragrant.
- 05Pour in the chicken broth and diced tomatoes (with juice). Scrape up any browned bits stuck to the bottom.
- 06Return the chicken (and any juices) back to the pot. Add kosher salt and black pepper. Bring to a simmer, then reduce heat to maintain a gentle bubble. Cover and cook for 18 minutes.
- 07Gently stir in the avocado chunks, being careful not to mash them. Simmer uncovered for 4 more minutes.
- 08Make four small wells in the stew with a spoon. Crack an egg into each well. Sprinkle a tiny pinch of salt over each yolk. Cover and poach the eggs in the stew for 6-8 minutes, until whites are set but yolks are still runny.
- 09Turn off the heat. Let the stew rest covered for 3 minutes, this allows the eggs to finish gently and keeps everything luscious.
- 10Ladle stew into bowls, making sure each bowl gets chicken, avocado, and a poached egg. Sprinkle with chopped cilantro and serve with lemon wedges.
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