For me there’s no better warm comfort food than my husband’s thureed. It has all the rustic charm of the chicken and dumplings I ate as a child and sits more lightly on the stomach than a beefier stew. When the brothers get together, we put it in a large round pasta bowl and eat it with our fingers with kitchen towels tucked into our shirts. For company we bring out the silverware and the real napkins. Either way, it’s deeply satisfying.
1 whole chicken cut in eight pieces
1 large white onion
5 cloves of chopped garlic
1 can chickpeas
1 T turmeric
1 T curry powder
1 t. black pepper
salt to taste
1/2 cup lemon juice
4 Indian Naan breads (most groceries have these now. Trader Joe’s definitely does)
1 quart Greek yogurt
2 finely minced cloves of garlic
1 t. salt
Saute the onions in a little olive oil in the bottom of a dutch oven until translucent and starting to brown. add the chicken pieces and brown the skin a bit, then add the garlic and spices, stirring them around in the pan until everything is incorporated. Pour in 4-5 cups of chicken stock and bring the pot to a boil. When it starts to boil, skim the fat off the top, then partially cover the pot, leaving a small opening where steam can escape from and cook on medium high heat for 1 hour until the chicken is cooked and the sauce has thickened. Add the chick peas to warm through, then stir in the lemon juice and let simmer for a few minutes.
Turn on the oven to 425 degrees, then heat 4 whole naan breads until crispy. Break the bread into pieces about the size of your palm and toss them into the bottom of a broad relatively shallow bowl such as a pasta bowl. Pour the chicken and sauce over the bread and let it sit covered in foil for about 5 minutes so the bread has time to soak up some of the stock. The longer it soaks, the more dumpling-like it gets.
For the sauce, finely mince the two cloves of garlic and whisk it and the salt into the yogurt. Serve a dollop with the thureed. If you like your starches, you can also serve basmati rice with this dish.
Variations: Why mess with perfection?