Friday, September 11, 2015

Coconut Curried Chicken Chickpea Stew

You will need a wok or big pan!

4-6 chicken drumsticks or thighs (bone-in, skin-on!)
olive oil
3 cloves of minced or crushed garlic
1 diced onion
1 can chickpeas
1 can coconut milk
1 can diced tomatoes
1 can crushed tomatoes
1/2 teaspoon of these spices:
salt, cinnamon, turmeric, coriander, cumin, ground cloves, ginger (you can get these spices for a good price at Trader Joe's, Saigon market or at Food Lion in the Mexican isle)
a bunch of chopped fresh parsley
if you like it spicy, add some cayenne pepper

Brown your chicken on all sides in some olive oil over medium-high heat. Just brown, don't cook all the way through. Take out chicken put aside. Drain fat. With a little more olive oil cook onion until translucent over medium to low heat. Add the garlic, be careful not to burn it. Add all dry spices and cook for about 3 minutes.Your kitchen will smell like heaven! Add all canned goods and chicken. Bring to a boil, return to a simmer and cook with lid for at least 30 but better 45 minutes. The meat should be falling off the bone. Just before serving, add the parsley.

This is fantastic over basmati rice and/or naan bread.


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