I tried making this in an effort to recreate a “Moroccan stew” I once enjoyed at a vegan restaurant. This was certainly my go-to lunch when I worked nearby; now that it’s an hour and a half away, I had to try to prepare it myself. My preferred serving is over lentils with simple wilted greens, such as Swiss chard, kale, spinach, etc.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (3 pound) chicken, cut into parts
- 3 cups water
- 2 stalks celery
- 1 bay leaf, crumbled
- 1 onion, quartered
- 2 cloves garlic
- 2 teaspoons salt
- 2 teaspoons black pepper
- ½ cup blanched almonds
- ⅔ cup sesame seeds
- 1 tablespoon extra virgin olive oil
- 2 teaspoons chicken bouillon
- 3 guero chile peppers, chopped
- 2 jalapeno peppers, chopped
- ⅓ cup pitted black olives
- 2 teaspoons capers
Instructions
- In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic. Season with salt and pepper. Cook until chicken is cooked through and tender. Strain, reserving the broth. Skin and bone the chicken; set the meat aside.
- Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with1 cup of the reserved chicken broth.
- Heat oil in a skillet over medium low heat. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in 1 to 2 cups reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers, and chicken. Simmer for 10 minutes, and serve hot.
Nutrition Facts
| Calories | 523 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 3 g |
| Protein | 36 g |
| Saturated Fat | 9 g |
| Sodium | 795 mg |
| Sugars | 1 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty. I concur with everyone on the color. It’s a strange off white color. Not traditional to pipian. It’s usually green or orangish. I looked up other pipian recipes, and discovered the missing ingredient. However I made this discovery mid recipe. So I cooked a carrot and puréed it with a small amount of the chicken broth. It did the trick & tasted great. Next time I will add two carrots as you cook the chicken. Then I’ll purée the carrots separately & add them to the sauce for color. You definitely need a lot more water then the recipe calls for and a bit more salt. I’ll also probably use a little less peppers and purée them as well. Less peppers because the spicy ness will come out more when they’re puréed. It just seemed strange to me to have chunks in the sauce. All the times I’ve eaten this dish before, it straight sauce. It’s a lot of work, but delicious. I’ll definitely make it again.
the yellow pepper (guerro) added a nice spice to the sauce, however the seaseame seeds be very carefull in warming them, I reccomend 2 min I a found out the seeds are what set the sauce a success or failure,so I reccomend 2 min max so that the oils in seeds are released… no roasting required!!.. was not a big hit in my Mexican family…. something is missing its to grainy for my taste.
Delicious, and very colourful. Loved it.
This is not a bad recipe but it just didn’t knock our socks off. The color is not very appetizing. With some tinkering, it might be a decent filling for a burrito.
pretty good, nice flavors.
This was just wonderful!!!