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Chicken and Sparerib Stew- 1/25/09


I made this dish for my Tapas Party and I really enjoy the taste of it.  This stew is different because it has cumin and saffron, two ingredients that is rarely use in French or Italian cuisine.  The cumin gives a strong an aromatic flavor and the saffron, which has for decades been the world's most expensive spice by weight, gives the food a rich golden-yellow hue and it also has a unique taste that can not be duplicate or substitute with another ingredient.

I love to eat stew when the weather is cold outside.  It is so satisfying to eat a warm stew and then mopped all the sauce with a nice loaf of bread.

Usually when I prepare a stew I only use one type of meat but this stew has a combination of two different type of meat:  chicken meat and spare ribs.

Close up view of the stew.


Preparation work..

The spareribs are cut into small piece and then throw in a hot pan.

Browning the Spareribs...

Next chicken broth is added to the browned spareribs and then it will be simmering for one hour.

White the spareribs are simmering, I am sweating the onion, garlic, carrots and parsley and then the mixture will be set a aside

Salting and peppering the chicken legs in a hot pan..

Browning the chicken legs

It has been an hour since the Spareribs has been simmering, now I am adding potatoes to the pot.

Next the browned chicken and the vegetables are added

Saffron and cumin are added and cooked for another 20 minutes or so.


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