Tangy chicken stew

Recipe from: 6/1/2000 12:00:00 AM
Ingredients 9
Servings 4
Time 20 min + marinating


  • 80
    freshly squeezed lemon juice
  • 4
    medium onions, thinly sliced
  • 3
    small chillies, finely chopped
  • 80
    peanut or sunflower oil
  • 8
    chicken thighs
  • 50
    green olives
  • 4
    carrots, sliced into julienne strips
  • 15
    French mustard
  • 500
    chicken stock


50 min
Mix lemon juice, onions, chillies and half the oil together. Pour over chicken and turn pieces to coat well. Cover and marinate for 2-3 hours. Heat 15 ml oil in a saucepan. Remove chicken pieces and onions from marinade (reserving the liquid) and gently fry chicken on both sides until browned. Remove and set aside. Heat remaining 25 ml oil and fry onions until tender. Add remaining marinade, chicken and remaining ingredients and bring to the boil. Reduce heat, cover and simmer for 40 minutes until chicken is cooked. Serves 4-6. To freeze: Cool thoroughly. Pack into a freezer container and seal well. Freeze until needed. Defrost in the fridge. Reheat in the microwave or return to a saucepan and simmer gently for 20 minutes until piping hot.

Read more on: poultry  |  stew

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