Arabian Chicken Stew Recipe


    450 gm skinless chicken thighs
    450 gm skinless chicken legs
    Or 900gm skinless chicken cut into eight pieces
    2 large tomatoes finely chopped
    2 medium zucchini diced
    1 large onion finely chopped
    1 large potato diced
    1 large carrot diced
    4 garlic cloves minced
    3/4 cup chopped coriander leaves
    2 tablespoons oil
    2 tablespoons tomato paste
    1 tablespoon coriander powder
    2 teaspoons cumin powder
    1/2 teaspoon black pepper powder
    1/2 teaspoon turmeric powder
    1/4 teaspoon cardamom powder
    1/4 teaspoon cinnamon powder
    Salt to taste
    8 cups boiling water


in a very hot pan, add oil and onion, cook till onion turns brownness.

Add the chicken and cook on medium heat till you see brownness patches on either side of chicken.
Add the potatoes and carrot and stir for 3 minutes.

Add the tomatoes, stir for 3 minutes, then cowl the pan and let it cook on medium heat for five to seven minutes. (Do check thereon therefore it does not burn since the warmth of various stoves varies and my medium heat could be high on your stove.)

Add the garlic and spices and stir to mix.

Add the zucchini and fixings and stir for 2 minutes.

now could be the time to season with salt, then Add the boiling water and let the stew cook for forty five – fifty minutes or till the chicken is lyonnaise.

Add the coriander and stir for 3 minutes.

Serve hot.

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