Serious Eats: Talk
Suggestions on how to de-bland a dish?
I made a chicken stew from The Kitchn with chicken thighs and legs, preserved lemons, a cinnamon stick, paprika, coriander, tomatoes and tomato paste and oregano. It is moroccan-esque and not made in a tangine.
It came out incredibly bland. I added more salt and pepper, still blah. I used smoked paprika and added vietnamese cinnamon, still blah. What else can i add to this dish so i don't have to throw out the remaining 5 lbs. of chicken and stew?
Here's the original recipe, i made it as is and then added the things i listed above:
Chicken Stewed with Tomatoes, Cinnamon, and Preserved Lemon
Chicken thighs and drumsticks, about 8 pieces
1 onion, chopped
4 cloves garlic, minced
1 tbsp. coriander seeds
2 tsp. paprika
2 tsp. oregano
1 tbsp. tomato paste
1 14-oz. can chopped tomatoes
2 preserved lemons, rinsed and chopped (pulp discarded)
1 stick cinnamon
1 cup water
2 tbsp. chopped parsley
2 tbsp. olive oil
Salt & pepper to taste
In a deep skillet or a French oven, saute the onion in the olive oil until soft. Add garlic, coriander seeds, paprika, and oregano. Saute for another minute.
Add the tomato paste, tomatoes, water, cinnamon, and preserved lemon. Mix well. Add the chicken. Cover the pan and simmer for 30 minutes.
Add the parsley. Taste first to see if it needs salt - it shouldn't, because of all the salt in the preserved lemons, but taste to be sure. If needed, add salt and pepper to taste. Cook another 5 minutes without the lid.
Serve with rice or couscous.