My chicken stew
The one thing I’d be willing to go up against Shannon Bennet in the kitchen, chicken!
Being one of the few meat options I can actually stomach, chicken plays a really central part in most of my dishes. Meaning I spend hours in the kitchen experimenting with different flavor profiles and trying creative ways to breathe life back into this bird.
This chicken stew recipe is one of my favorite things to cook, especially on cold nights when I have friends over and just want a tummy hug. The balance between sweet and zingy makes it the perfect treat served with either baked potatoes, chapati or rice.
Ingredients
- 1kg full chicken or drumsticks or chicken thighs
- 3 onions
- 3 lemons
- 4 tomatoes
- 6 large cloves of garlic
- coconut cream
For the marinade
- 3 tablespoon olive oil
- 1 cup coconut cream
- 1/4 cup lemon juice
- lemon zest
- chili flakes (to your liking)
- 1/4 cup ketchup
- salt (to your liking)
- handful fresh thyme
- 3 tablespoon soy sauce
- 1 teaspoon black pepper
- 1 tablespoon brown sugar
- 1 teaspoon lemon herb spices
- 1 teaspoon chicken masala
- 1 tablespoon spanish paprika
Note – you want to really be careful with the amount of salt going into the marinade. Because I cook mostly by intuition, these quantities may not be a true reflection of how much goes into the dish so taste everything to your liking.
Method
- mix the marinade ingredients together in a bowl and then pour over the chicken
- leave to sit for at least 4-6 hours in the fridge
- in a pan, place the chicken in hot oil over high heat and caramelize the chicken skins
- in a different pot sauté the red onion with garlic until soft
- add in the grated tomatoes and leave to simmer in medium heat
- add in the chicken and leave to cook for about 25 minutes
- add in the leftover chicken marinade and leave to simmer
- taste check for the flavor balance and if satisfied, add in the coconut cream
- leave to cook for another 10 minutes
- serve with rice/potatoes/chapati and fresh greens