Ajngemahtec or chicken stew
Autumn loves stewy dishes - so it's time for ajngemahtec!
- 2 chicken hams and thighs, 2 chicken wings
- 1 middle-sized onion
- 2 carrots
- celery root
- 1 smaller red pepper
- 1 zucchini
- 1 cup frozen green peas
- a few broccoli flowers
- 2 smaller potatoes
- 2 tbsp olive oil
- Harissa No.1, half a teaspoon of the spice blend
- salt to taste
- Clean the chicken hams and thighs from the skin and separate them from the bones and cut them into cubes. Leave the chicken wings whole.
- Clean the onion, celery and carrot and chop them into cubes.
- First fry the onion in olive oil, then add the chicken. Simmer together for ten minutes. Then add carrots, celery, salt and Harissa No. spice mix. 1.
- Shortly fry some more.
- Clean all other vegetables and cut them into cubes. Add everything except the broccoli to the pot with the chicken and fry everything together for a short time.
- Cover with water or chicken stock, put the lid on and let it cook on low heat for about twenty minutes. Toward the end, throw in the broccoli and boil for a few more minutes.
- Add additional seasoning if necessary and serve hot.
- Enjoy a perfect autumn meal that will warm your body and soul.
With the arrival of colder days, we feel a desire for comfort food dishes, and one of those that provides the greatest comfort is definitely the good old ajngemahtec. It entered our language and cuisine from the German - Eingemachtes, so in the Zagreb dialect it became ajngemahtec, while in the literary version it is - ujušak (Cro. rich chicken soup).
Basically, it's a rich chicken and root vegetable soup to which you can add really any vegetable. You can also season the ajngemahtec to your own taste, and we recommend the Harissa No.1 spice mix, which will instantly turn your chicken dish into a firework of flavors. The mix contains celery seed, turmeric, mustard seeds, coriander, cumin, marjoram, bay leaf, onion, peppercorn and rosemary and is great for all chicken and vegetable-based soups.
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