| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds diced boneless leg of lamb or chicken thighs
- 1 1/2 teaspoons cumin, half a palmful
- 1 1/2 teaspoons coriander, half a palmful
- 1 tablespoon chili powder, a palmful
- 1/2 teaspoon cinnamon
- Salt and pepper
- Flour for dredging
- 2 tablespoons EVOO
- 2 red chile peppers, seeded and chopped
- 2 onions, chopped
- 2 bay leaves
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 1 teaspoon zest plus juice of 1 orange or ripe lemon
- Flat bread or couscous, for serving
Instructions
- Sprinkle the meat with a spice blend of the cumin, coriander, chili, cinnamon, salt and pepper, and then dredge in flour. Heat the EVOO in a Dutch oven over medium-high heat. When the oil smokes, add the meat and brown all over. Remove to a plate, reduce the heat a bit and add more EVOO, the chiles, onions and bay leaves. Cook to soften, 6 to7 minutes. Stir in the tomato paste, stock, zest and juice. Once the liquid comes to boil, add the meat back in and reduce the heat to thicken it a little. Serve with flat bread or couscous.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 702 |
| Total Fat | 43 g |
| Saturated Fat | 16 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 49 g |
| Cholesterol | 158 mg |
| Sodium | 1112 mg |
| Serving Size | 1 of 4 servings |
| Calories | 702 |
| Total Fat | 43 g |
| Saturated Fat | 16 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 49 g |
| Cholesterol | 158 mg |
| Sodium | 1112 mg |
Reviews
I’ve made this recipe with chicken as well as lamb. The first time was with chicken using orange which was great. I recently made it again with lamb and lemon because I had no oranges. It was so tart I had to start adding anything I could find to tone down sour taste. This recipe is equally good with chicken or lamb and my family loves it so big plus there. However, I have crossed out lemon on the recipe and will stick with the orange. All in all, it’s so very easy and tasty that it’s definitely a keeper. I served the lamb over homemade spaetzle and everyone loved it.
Absolutely delicious and full of complex flavors yet simple to prepare! I made the recipe using cubed lamb shoulder but omitted the red peppers. I put it in the oven at 325 degrees for about 90 minutes. It was melt-in-your-mouth tender and the flavors were fabulous. I served it with cous cous and broccoli. Next time I will try it with chicken. This one’s a winner.
The flour crumbled off the chicken and went into the sauce, which made it into a flour stew with chicken. It tasted very bland. I added some apricot preserves and some more salt to make it better. I think next time I make this, I won’t dredge in flour……
I tried this recipe with chicken thighs and used lemon zest and it’s juice not orange zest. I also made couscous to go with the stew. It was delicious! When I cook couscous, I sprinkle a little turmeric to give it a richer color, plus it is also good for you as Dr. Oz always states. I did add a little turmeric in the chicken sauce as well. My husband loved it. I’m adding this to my recipe box. Thanks a lot Rachael !!
This was delicious! I couldn’t find Fresno chilies like Rachel used in this episode, so I just used red bell peppers to make it kid-friendly. I also dredged a bit too heavily, as my sauce ended up rather thick. I could have countered this by using more broth, but didn’t have the time. Oh, I also don’t like onions so substituted garlic (maybe that’s what one reviewer was missing – the garlic goes so well with lamb .The meat should definitely be well-seasoned (salt & pepper, and then seasoned again after it’s done. Mint in the couscous and also as a garnish was the perfect touch!
Fantastic recipe that had me and my wife running for seconds… and thirds. Super easy, super delicious and the aroma that lingers in the house afterwards just kept my mouth watering!
This recipe didn’t turn out well for me, but judging by the high marks from many others maybe I did something wrong. The lamb was tough. If I am going to buy a large piece of lamb I would much rather roast it or grill it. My husband’s comment was that the spices seemed to be missing something.
I am making this tonight and wonder why no garlic. All other similar recipes I have found have garlic in them.
This is such a great recipe and when you mix it with the cous cous mmmmmmm even better! I love it! now i can really eat this is something totally different!
My God..this dish is to die for!! I’m a great cook but don’t like following recipes. Hard to believe anything this delicious could be so easy to make and so impressive on the dinner table. I couldn’t find red chile peppers when I was ready to make this meal, so I used the green finger pepper that I had in my fridge along with red and green bell peppers. I also used chicken breast cut in chunks and made sure not to overcook. I would recommend following the measurements provided for the seasonings for best results (I wouldn’t eye-ball this one, at least not the first time). This turned out perfectly and the spices and peppers balanced fabulously with the orange flavors!! The garlic-mint couscous was a wonderful side dish as well…next time I’ll splash a little lemon over it. Please give this a try, you won’t be disappointed!!