Chicken stew

13/01/2015

Votes 0

> 60 min

Moderate

Main

Ingredients

red onions

4 tbsp.

unsalted butter

¼ tsp.

ground cardamom, pref. fresh

¼ tsp.

ground black pepper

cloves

2 cloves

of garlic, finely chopped

1 piece

of ginger, peeled and chopped

1 tbsp.

Berber (spicy cayenne powder)

chicken pieces (keep wings aside for another dish)

JUMBO Chicken cubes dissolved in 1 litre of water

hard-boiled eggs, shelled

How to prepare Chicken stew

Step 1

In a saucepan, stir-fry the chopped onions and half of the butter on a low heat. Leave to cook, stirring occasionally, until the onions are soft (approx. 15 minutes). Add the rest of the butter, cardamom, black pepper, cloves, garlic, ginger and Berber (spicy cayenne powder) and cook until the onions are golden and absorb the colour of the spices (approx. 10 minutes).

Step 2

Add 2 cups of JUMBO stock and the chopped chicken, season and cook on a low heat for 15 minutes, then add 1 more cup of stock and leave to cook for 10 minutes.Stir gently and add the hard-boiled eggs (chopped); cook on a low heat for 5 more minutes. Serve with Lentil Stew.