Yield: Yields about 11 cups
This chilil, from chef Ana Sortun, begins with a chicken roasted with baharat, an aromatic, Middle Eastern spice blend that you can easily make at home.
Make Ahead Tips
The baharat can be made well ahead; store it in an airtight container in a cool, dark, dry place for up to 3 months.
You can also make the chili up to 4 days before serving; store it airtight in the refrigerator and reheat gently before serving.
Serve this chili with warm pitas instead of the usual tortilla chips or corn bread. And grab your skillet to make an easy Apple-Pear Cobbler with Crisp Brown Sugar-Pecan Topping for dessert.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
A friend and I prepared this together almost on the spur of the moment when we realized we had most of the ingredients. We set the beans to saok prior to an afternoon excursion and then simmered them when we came home. The spice mixture (made in a cleaned coffee grinder) is fresh and spicy at the same time. We used chicken thighs and chicken breasts instead of a roasted chicken. We used slightly more of the spice mixture than stated in the recipe to rub all the chicken pieces prior to roasting. I think we will do this again as the chicken was delicious. We used 1/4 tsp chipotle chili rather than the ancho 1 tsp. We also used bolita, white and black bean combination of 2 cups dry and slightly more chicken in weight that required to be sure there would be leftovers. Our husbands kept commenting all through dinner how delicious it was, trying to find the words to describe the unique flavors. Thankfully there is lots left over so we will be able to enjoy it again. As another respondent stated, I suspect the flavours will keep improving. The yogurt garnish was enjoyed by everyone. A final comment although a lot of steps, nothing was hard. It seemed to just flow together.
Excellent! The flavors melded very well, it was not soupy with the amount of ingredients and I suspect that the leftovers will get better with age. I was short on time so I used a grocery-bought roasted chicken and couldn't find plain Greek yogurt so I substituted whole-milk ricotta for the topping and white kidney beans. This recipe makes excellent use of the baharat.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?