Chicken stew

YOU
Prep: 15 mins, Cooking: 1 hr

Spices, peppers and chopped tomatoes make this dish delicious.

By Food24 July 19 2019
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Ingredients (18)

chicken
6-8 chicken — pieces
salt and freshly ground black pepper
10 ml cumin — ground
2,5 ml each ground cinnamon and cayenne pepper
5 ml dried oregano
STEW
750 g baby potatoes
1 red pepper — sliced
1 yellow pepper — cut into strips
1 onion — sliced
2 garlic — cloves, crushed
1 tinned tomatoes — chopped
limes — juice only
orange — juice only
250 ml stock — chicken
to serve — to serve
fresh coriander
rice or salad (optional)
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Method:

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).



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