Updated: Mar 11, 2019
Chicken stew is an underrated dish in my house. When i think of cooking a stew, the first choice is usually lamb. I do make quite a lot of other chicken dishes by grilling, deep frying or roasting, so I don’t have anything against chicken.
So, to break the norm and surprise the family with something they don’t normally eat, I decided to make this delicious chicken stew as “Sondag kos” a couple of weeks ago. This dish is very versatile as you can add any of your favourite vegetables to make it more hearty and wholesome for your family. You can serve it with literally anything, be it mash, rice, pap or even barley like I did.
The recipe is quite easy to follow and will still work with just salt and pepper, or any of your favorite herbs and spices.
8-10 chicken pieces
6-8 potatoes, peeled and quartered
3 cups water (or chicken stock)
1/4 cup butter
1 onion, diced
1 green pepper, diced
2 cloves garlic, minced
4 medium sized carrots, chopped
2-3 tomatoes, diced
1 tbsp tomato paste
1 tbsp chutney
1 tbsp each paprika & cumin
2 tbsp olive oil
3 bay leaves
Half a lemon
Salt & pepper
1. Season chicken with salt, pepper and lemon juice.
2. In a pot over medium high heat, sear chicken pieces in olive oil and set aside.
3. In the same pan, fry onions, carrots and green peppers until soft. Add garlic. Fry for a minute or until raw smell of garlic disappears.
4. Add seared chicken pieces back into pot, along with spices, tomato paste and chutney. Stir until chicken pieces are well coated with the spices.
5. Add tomatoes and fry with lid closed for about 5 minutes or until the tomatoes release most of their moisture.
6. Add water, potatoes and bay leaves and cook for another 10 minutes until all the flavors come together.
7. Transfer into an oven safe dish and spoon butter over the stew.
8. Bake at 200 deg for 45 minutes with lid closed. Uncover and bake for 10 more minutes at 250 deg for the skin to become crispy.
9. Serve and enjoy.