Chicken Stew

 

So its onion free week and I have a very simple chicken stew recipe to share. I used to prepare this during my days when living in Malaysia with my newborn in tow. It's easy to whip up, uses minimum ingredients and all you need is some bread to mop up all the tangy sauce.

The original recipe uses white beans instead of potatoes but I substituted with potatoes so it is more balanced. Feel free to add in some frozen peas right at the end so you have some green vegetables in it as well. 

These days its about eating well but on a budget.  Food prices are skyrocketing and we have to think and change the way we eat. Reduce the amount of food wasted, think of ways to use leftovers, and also how we shop. For me going grocery shopping on an empty stomach is really asking for trouble as I always end up buying too much.

So for today's recipe, you can use drumstick packs or a small 1kg chicken cut into large pieces.  Instead of using an onion, I have used a leek.

 Leeks make a great substitute for onions but I haven't tried making a curry with it yet. They regrow pretty well too, just have to stick it into a pot of soil and they grow again. 

After browning the chicken pieces I sauteed the leeks and garlic. 

Then added some flour and water and brought it to boil. Then everything goes back in and then popped it into the oven. 

If you don't have an oven or if the oven is broken, cook on the stovetop on low heat, with the lid on. 

Enjoy with some bread or even rice or even on its own. 

Yield: 4

Author: Nammi

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Chicken Stew

Ingredients:

• I packet of chicken drumsticks ( 6 pieces), skin removed
• 1 leek, cut in half lengthwise and sliced thickly
• 6-8 cloves garlic, cut in half lengthwise
• 2 slices of lime or lemon
• 1/2 tsp to 1  level tsp chilli flakes
• 1/4 tsp ground black pepper
• salt to taste
• 2 heaped teaspoons plain flour
• 4- 5 tbsp olive oil 
• 2 cups of water
• 1/2 tsp dried thyme or dried herbs  ( or finely chopped curry leaves if you do not have any )
• 500g potatoes, peeled and cut into chunks

Instructions:

1. Season the chicken pieces with salt. Preheat oven to 160 Degrees C.
2. Heat an ovenproof casserole or pot, add olive oil and once the oil is hot add the chicken pieces in a single layer.  Cook the chicken till they are just starting to colour, turning halfway through, on high heat. Remove to a plate. 
3. Into the same pan add the leeks and garlic and stir fry till they start to colour,  stir in flour, lower heat to medium and stir the flour into the oil. 
4. Pour 2 cups water in slowly, stirring continuously so the flour gets well mixed without lumps.  Add the potatoes, lime slices, chilli flakes, pepper, and 1/2 tsp salt and return the chicken to the pot. Bring to a boil, then switch off the heat ( that is if you are going to finish cooking in the oven).  See notes below on how to finish cooking on the stovetop.
5. Place the pot ( covered with foil or heatproof lid) in a preheated oven ( 160 Degrees C) and cook for 45 minutes to 1 hour. 
6. Taste and adjust seasoning. 
7. Enjoy with some bread.

Notes:

If cooking on the stovetop, just lower the heat to its lowest once it boils, place the lid, and let it simmer for 45 minutes till the potatoes are cooked and the chicken is cooked through. If you want to add some extra vegetables like peas or green beans, add them right at the end of the cooking so they retain the green colour. say about 10 minutes before switching off the heat.

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