Libyan red chicken sauce

Chicken in Libyan red sauce is a recipe inspired by traditional Libyan cuisine, where the chicken is simmered for a long time in a rich tomato-based sauce seasoned with many spices such as paprika, cumin and turmeric.

Preparation time: 15 minutes

Cooking time 50 minutes

Total time 1 hr 5 mins

Difficulty: Beginner

Servings: 5

Special diet: naturally gluten-free

Ingredients

1 chicken , cut into pieces (or chicken breasts if unavailable)
2 medium onions, finely chopped
3 cloves of garlic, crushed
4 ripe tomatoes, diced (or 400g of canned tomatoes)
2 tablespoons of tomato paste
1 red chili pepper (optional, according to taste)
2 teaspoons of paprika
1 tsp ground cumin
1 tsp turmeric
Salt and pepper to taste
4 tablespoons of olive oil
1 bunch of fresh coriander, chopped
500 ml of water or chicken stock (gluten-free)

Preparation

1
Preparing the chicken: Heat the olive oil in a large pot over medium heat. Add the chicken pieces and brown them on all sides. Once well browned, remove the chicken from the pot and set aside.
2
Sauté the onions and garlic: In the same pot, add the chopped onions and crushed garlic. Sauté over medium heat until the onions become translucent.
3
Adding the spices: Stir the paprika, cumin, and turmeric into the pot, and mix well to coat the onions and garlic. Then add the tomato paste and diced tomatoes. Cook for 5 to 7 minutes.
4
Cooking the chicken: Return the chicken pieces to the pot and add the red chili pepper (if using). Pour in the water or chicken broth, and bring to a boil.
5
Simmer: Reduce heat, cover the pot, and simmer for about 45 minutes to 1 hour, until the chicken is very tender and the sauce has thickened.
6
Finishing touches: Taste the sauce, adjust the seasoning with salt and pepper, and sprinkle with chopped coriander just before serving.

Note

This chicken in red sauce is ideal served with rice or sautéed potatoes, or simply to soak up the delicious sauce

Keywords: chicken, Libyan gluten-free recipe