Sunday, December 19, 2010

fragrant chicken stew

my kids simple love chicken so much..thus, any chicken dish will satisfy their tastebuds...this is such a wonderful, aromatic, lip-smacking dinner...adapted from Sophie Conran's Soup and Stew book

1 tbsp olive oil
1 chicken cut into 8 pieces
1 knob of butter
3 small red onions, peeled and chooped
2 cloves garlic, peeled and chopped
1 inch fresh root ginger, peeled and chopped
1 tsp cumin
2 potatoes, peeled and cubed
few sticks of baby carrots
4 large tomatoes, cut into wedges
500ml chicken stock
2 strips of lemon zest
1 handful chopped fresh parsley
salt and pepper
1 pinch of saffron threads

  • preheat oven to 220 degrees. heat oil in an ovenproof pot with a lid, on a medium to high heat, brown the chicken pieces on both sides. remove the chicken from the pot and put them aside on a plate until needed
  • reduce the heat, add the butter to the pot and getly fry the onions until soft
  • stir in the garlic, ginger, cumin and cook for 2 min.
  • add the potato and carrots and gently fry for 5 min. stir in the tomatoes, saffron and stock and gently bring to simmer, then remove the pot from the heat
  • submerge the chicken pieces and lemon zest in the vegetables, then season well with salt and pepper. give a final stir through, put the lid and pop it in the oven for 1 hour
  • take out of the oven, season to taste and stir in the chopped parsley

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