Stir up nostalgia with this simple but so flavorful chicken stew.  Growing up, my dad always brought home a live chicken that my mom would cull at home. I remember once, the chicken managed to escape, flying off the balcony and then all of us chasing it, until we managed to round him up! This recipe is easy and can be customized  to make it as mild or as spicy as you like.

Servings: 6 

Time: 35 minutes including prep time

Ingredients

• 6 chicken legs, skinless
• 1.5 cups yellow onion chopped
• 1/3 cup chopped carrot
• 1/2 cup chopped sweet potato
• 2 bay leaves
• 4 cloves
• 1/2 teaspoon black pepper powder
• 1 teaspoon minced fresh ginger
• 1 tablespoon minced garlic
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 1/2 teaspoon red chili powder if you want it spicy (optional)
• 1 can chopped tomatoes or 2 cups chopped tomatoes
• 4 spoons chopped parsley
• 2 cups chicken stock
• 1 tablespoon olive or canola oil
• 2 tablespoons flour
• Salt to taste

Method

• Heat oil in a heavy-bottomed pan at medium and add chicken when hot
• Brown the chicken well on all sides and season with salt and pepper, transfer to a plate and set aside
• Turn the heat to medium and add the chopped onion, garlic and ginger. Fry until translucent  for about 2 minutes. Add in the cumin and coriander powders and give it a stir.
• Add the carrots and potatoes. Cook, stirring occasionally, until vegetables are softened, about 10 minutes
• Add in the tomatoes and cook for about 5 minutes more. Season with salt.
• Add in the chicken, stir well, cover, and let it cook on low flame for about 12-15 minutes. Check for doneness. If the juices run clear when you make a small cut near the bone, the chicken is ready.
• Mix th flour with 1/4 cup water until well dissolved and add it slowly into the boiling chicken. Stir well as the stew thickens.
• Remove from stove and stir in parsely.

Serve with crusty bread and a nice side of salad! Yum!!

Tags: #chickenstew, #comfort food, #stew, #winter recipes, #winterrecipes