Get ready to tantalize your taste buds with this incredible This vibrant dish, bursting with aromatic spices and tender chicken, simmered with sweet carrots, is a comforting meal that promises a flavor adventure in every spoonful. It's truly a delight that brings warmth and joy to any dinner table, perfect for a cozy night in.
📜 Ingredients
1.5 kg (approx. 3-4 pieces) halal chicken drumsticks and thighs, skin on or off, trimmed
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 inch fresh ginger, grated
1 large bell pepper (any color), diced
2 large carrots, peeled and sliced into 1-inch thick rounds
1 can (400g) crushed tomatoes
1 cup halal chicken broth
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon cayenne pepper (adjust to your spice preference)
1/2 teaspoon black pepper
1 teaspoon dried thyme
Salt to taste
Fresh cilantro or parsley, chopped, for garnish
Cooked basmati or jasmine rice, for serving
Side salad (chopped cucumber, tomato, red onion), for serving
📝 Instructions
- Pat the chicken pieces dry and season generously with salt and black pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken pieces in batches until golden on all sides, about 3-4 minutes per side. Remove and set aside.
- Add the chopped onion to the pot, reducing heat to medium. Sauté until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Add the diced bell pepper and carrots, cooking for 3-4 minutes until slightly softened.
- Add the tomato paste, ground cumin, ground coriander, turmeric powder, cayenne pepper, and dried thyme. Stir well and cook for 1-2 minutes until the spices are fragrant.
- Pour in the crushed tomatoes and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot to incorporate all the delicious flavor.
- Return the browned chicken to the pot, ensuring it's mostly submerged in the sauce. Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the chicken is fork-tender and cooked through, and the sauce has thickened to your liking.
- Taste the stew and adjust seasoning if needed, adding more salt, pepper, or cayenne as desired.
- Garnish with fresh chopped cilantro or parsley. Serve the hot, flavorful chicken stew immediately with fluffy white rice and a refreshing side salad.
💡 Chef's Tips
- For an even deeper flavor, let the stew rest for 10-15 minutes after cooking before serving. This allows the flavors to meld beautifully.
- This stew makes fantastic leftovers! It often tastes even better the next day, making it perfect for meal prepping throughout the week.
