Vegetable stew with cauliflower and baked chicken

Vegetable Stew with Cauliflower and Oven-Baked Chicken

Preparation time: 30 minutes
Baking time: 90 minutes
Total time: 2 hours
Number of servings: 6-8

Welcome to the world of delicacies cooked with heart! Today, I will share with you the recipe for a vegetable stew with cauliflower and oven-baked chicken, inspired by master chef Radu Anton Roman. This recipe is an explosion of flavors, colors, and textures, perfect for a family dinner or a special occasion. Our stew is filled with fresh vegetables, and while we have added a bit of chicken, you can easily omit it for a vegetarian version that is full of flavor!

The history of vegetable stew dates back in time, being a staple recipe in many culinary cultures. It is an excellent way to use seasonal vegetables, transforming them into a healthy and delicious dish.

Ingredients:

- 1 cauliflower (~800 g, broken into florets)
- 5 small eggplants (~500 g, peeled)
- 200 g frozen peas
- 300 g chicken meat (one boneless thigh, cut into cubes)
- 1 head of garlic
- 6 eggs
- 3 cm ginger root
- 150 ml beer (with tequila, for an extra flavor)
- 1 tbsp HP sauce
- 1 tbsp light soy sauce
- 1 tbsp tomato paste
- 2 small carrots, peeled and chopped
- 2 small bell peppers, diced
- 1 red bell pepper, julienned
- 2 small zucchinis, diced
- 4 small potatoes, sliced thinly
- 2 small white onions, chopped
- 1 small red onion, chopped
- A handful of parsley, chopped
- Half a handful of dill, chopped
- 1-2 bay leaves, crushed
- 350 g fresh sour cream
- 50 g unsalted butter
- 2 medium tomatoes, peeled and seeded
- Half a cup of breadcrumbs (or 5-6 well-toasted slices of bread, crushed)
- Salt (preferably sea salt)
- Ground pepper, ground coriander
- French-style spice mix (rosemary, lemon balm, thyme, marjoram, basil, oregano)
- Asian-style spice mix (turmeric, cumin, coriander, fenugreek, parsley, chili, garlic, fennel)

Step 1: Preparing the ingredients

Start by preheating the oven to 180°C. If you want to add toast alongside this stew, now is the time to toast the slices of bread!

Wash the lemon well and zest it, then peel the zucchinis and eggplants, cutting them into cubes. It is essential to sprinkle the eggplants with lemon juice and a little salt, letting them drain their bitterness for at least 30 minutes. This step is crucial for achieving the perfect texture in the final dish.

Step 2: Preparing the vegetables and chicken

Break the cauliflower into florets and wash them well under running water. Debone the chicken thighs and cut them into cubes. Peel and chop the carrots, bell peppers, and onions. The potatoes should be sliced thinly for even cooking. The tomatoes are peeled and seeded, making them easier to integrate into the stew.

For an extra flavor boost, crush the garlic in a mortar with a little salt, and if you like, you can add the chopped ginger.

Step 3: Preparing the base

In a deep skillet, melt three-quarters of the butter. Add the chicken cubes and cook them until they turn white. Then, add the onions, garlic, and ginger, continuing to sauté over low heat to allow the flavors to blend.

Add the carrots, peas, bell peppers, tomatoes, and potatoes. Mix well, and if necessary, you can add 2-3 tablespoons of the beer and sauce mixture to prevent sticking. Keep the mixture on low heat for a few minutes, stirring occasionally.

Step 4: Combining the ingredients

Once the vegetables start to soften, add the zucchinis. Once they soften, deglaze everything with the remaining beer and sauces. Simmer the mixture for a few minutes and let it rest.

Add the crushed bay leaves and the spice mixes, homogenizing everything. Adjust the salt and let the flavors combine.

Step 5: Final preparation

Grease a baking dish with the remaining butter and line it with breadcrumbs. Beat the eggs together with the sour cream, parsley, dill, pepper, coriander, and lemon zest. Mix the eggs with the cauliflower and eggplants, then add the vegetable mixture. Homogenize everything and pour it into the lined dish.

Place the dish in the oven and let it bake for about 90 minutes, until it becomes golden and appetizing. After it has browned, turn off the oven and let the dish rest inside for another 30 minutes.

Serving and suggestions

The vegetable stew with cauliflower and oven-baked chicken is served warm or reheated, and the flavors become more intense after a day of resting in the fridge. I recommend pairing it with a barrel-aged red wine or a zaibar to perfectly complement autumn meals.

Frequently asked questions:

1. Can I use other vegetables?
Absolutely! This is a versatile recipe, and seasonal vegetables can easily be substituted.

2. What other types of meat can I use?
You can replace the chicken with turkey, pork, or even fish.

3. What can I do to make it vegan?
Eliminate the meat and eggs, replacing the sour cream with a plant-based alternative.

Nutritional benefits:

This stew is rich in fiber and vitamins, thanks to the fresh vegetables. Cauliflower and eggplants are excellent sources of antioxidants, while chicken provides a healthy dose of protein. Additionally, ginger has anti-inflammatory properties, and garlic is known for its benefits to the immune system.

If you are looking for a vegetable stew recipe that will impress, this combination of vegetables, spices, and oven-baked chicken is the perfect choice. Whether you prepare it for a family meal or a special occasion, you will bring joy and flavor to your tables. Bon appétit!