When food that I love is in season I buy it all the time and I try to cook all sorts of dished with it. Chestnuts, as I mentioned before, are high up on my "favorites" list, they are great in savory dishes, desserts and also just roasted with nothing but salt. Their rich and creamy texture is delightful and when I have some around I can't stop eating them. For the last few weeks I have been buying them in abundance with the intention of roasting, peeling and freezing them so I can have some even when the season is over. I say "with the intention" because the truth of the matter is that I have been cooking them more then I have been saving them, and there is nothing wrong with that, especially if the result is dishes like this one. This recipe comes from a book by the Israeli chef: Israel Aharoni.
Ingredients: serves 6
- 4 tablespoons of vegetable oil
- 6 chicken legs, separated to thigh and drumstick
- 1 onion, diced roughly
- 2 cloves of garlic, sliced
- fresh ginger about 1 inch long, chopped
- 1/4 cup soy sauce
- 1/2 cup red wine
- 2 tablespoons sugar
- salt and fresh black pepper
- 500 gr Chestnuts - in the recipe he uses jarred chestnuts, I used them fresh, roasted for 30 minutes and peeled.
- In a wok, heat up the oil, Sautée the chicken and brown it nicely on all sides. Remove from wok and put aside
- add the onion, garlic and ginger to the oil and Sautée for 5 minutes
- place chicken back in the wok and add soy sauce, wine, sugar, salt and pepper, bring to a boil and reduce to simmer
- cover and simmer for 30 minutes
- add chestnuts, stir and cook for another 20-30 minutes, until the chicken is cooked and the chestnuts are soft
Easy and delicious.
You can serve this with rice or quinoa, I used couscous, hand rolled by my grandmother, Miriam, who I believe is one of the only people that still hand roll their couscous. It is a long, long process but you will never hear her complain, and I won't complain either, it is the best couscous one can eat, and I am thankful to still have 1/2 a pound in my freezer.