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Chicken stew


Chicken stew

Ingredients 20
Servings 4-6
Time 15 min

Ingredients

  • CHICKEN
  • 6-8
    chicken portions
  • salt and freshly ground pepper
  • 10
    ml
    ground cumin
  • 2,5
    ml
    each ground cinnamon and cayenne pepper
  • 5
    ml
    dried oregano
  • STEW
  • 750
    g
    baby potatoes
  • 1
    red pepper, cut into strips
  • 1
    yellow pepper, cut into strips
  • 1
    onion, sliced
  • 2
    garlic cloves, crushed
  • 1
    can chopped tomatoes
  • juice of 1 lime
  • juice of 1 orange
  • 250
    ml
    chicken stock
  • 15
    ml
    olive oil
  • TO SERVE
  • fresh coriander
  • rice or salad (optional)
 

Method

1 hour
 

Preheat the oven to 180°C. Keep a large, deep oven-proof dish handy.

1. Chicken: Season the chicken portions all over with salt and freshly ground pepper. Mix the other spices well and rub all over the chicken.

2. Stew: Put all the ingredients except the chicken in the ovenproof dish. Mix well, then arrange the chicken in between the vegetables. Drizzle olive oil over and cover with foil. Cook in the oven for 45 minutes.

3. Increase the oven temperature to 200°C. Remove the foil and roast uncovered for 15 minutes or until the chicken is golden brown.

4. To serve: Sprinkle the coriander over and serve as is, or with rice or salad (if using). 

 

Read more on: chicken recipes
 

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