This browser does not support the Video element.
(WJBK) - Dress up, indulge your inner foodie and support a cause that is close to your heart at Volunteers of America Michigan's Holidays of Hope on December 3.
With a service auction, strolling dinner and live dessert cook off featuring top pastry chefs from metro Detroit, Holidays of Hope is an event you won't want to miss. Volunteers of America provides essential, life-changing services for veterans, seniors, and families right here in our community.
The event is Saturday, December 3 at 6 p.m. at The Henry, Autograph Collection in Dearborn. Executive Chef Tim Enfield joined us in the FOX 2 Cooking School to give us a preview of the food. You can get his chicken gallaba recipe below.
For more information on the event or to order tickets, visit
CHICKEN GALLABA
Yields 6 portions
Ingredients
- 24 oz. Boneless chicken thighs cut into large cubes
- 1 cup Green bell pepper, cleaned and cut julienne
- 1 cup Red bell pepper, cleaned and cut julienne
- 1 cup Spanish onion, cleaned and cut julienne
- ½ cup Zucchini, cut in half moon slices
- 1 clove Garlic minced
- 2 TBS. Flat leaf parsley, chopped
- 16 oz. Stewed tomatoes with juice
- 5 TBS. Olive oil
- 1 tsp Arabic seven spice
- ½ tsp Fresh ground black pepper
Method:
- Mix the dry spices and pat into the chicken. (Begin with half the 7 spice and add the rest later as desired for additional flavor.)
- Heat 2 TBS. of olive oil in a skillet. Brown the chicken uncovered on medium high heat for about 1 minute on each side. Remove the chicken form the skillet and set aside.
- Set the heat to medium-low. Add the 3 remaining TBS. of olive oil to the same skillet. When it is hot, add onions and peppers and cook till onions start to brown. Add the rest of the ingredients and stir well, cover and simmer over low heat for at least 30 minutes.
- Check from time to time to see if the liquid has evaporated, if so add more tomato juice until the cooking process is complete.
- Serve with basmati rice.