Simple Chicken Stew

Chicken has been a staple in my life and chicken stew in particular is something I’ve grown up eating.

Its not a fancy meal but it’s one of those meals for me that reminds me of home and of my mum. Over the years, I have of course tweaked and changed how I make it and so this isn’t the only recipe but is one of my favorites.

For this recipe in particular I used palm oil which isn’t as readily available and so you don’t have to use it. The rest of the ingredients are all easily available and the result is a hearty chicken stew that can be enjoyed by the whole family.

Serves 4

• 8 chicken thighs

• 2 large onions coarsley chopped

• 4 large tomatoes, quartered

• 2 tbs tomato paste

• 4 cloves of garlic, peeled

• 1 thumb of ginger, peeled

• 1 large red bell pepper coarsley chopped

• 6 tbs palm oil

• 2 Maggie cubes

• 2 cups chicken stock

• 1 tsp salt

Special equipment

• Blender

Place the chicken thighs into a pan on a high heat with a little bit of regular cooking oil and brown the chicken on all sides. Once browned set aside in a bowl.

Blend all the vegetables, ginger and garlic together into a thick paste. Using the same pan we used for the chicken, add your palm oil and let it melt on a low heat. Once melted, add the blended vegetable mixture, tomato paste and crush in the maggi cube and let it simmer for about 10 minutes. Season with salt then add your chicken stock.

Mix this well then add the chicken back into the pan with the sauce. Cover with a lid and reduce to a low heat. Let it simmer for 35 minutes.

Once ready, serve with some vegetable and your choice of carbs.