Chicken stew recipe from South Africa. No fancy ingredients, just the basics, then simmering for 2.5 hours in a dutch oven until all the flavors combine and produce something that hearkens you back to a time when things were simpler in this world.
After four months I am finally back at work. This COVID 19 virus has really changed a lot of things. But one thing remains the same, we all have to eat!
This week I am working in the Limpopo province of South Africa in a district called Steelpoort. I have a basic self-catering unit at Didingwe River Lodge. And as usual, I brought my mobile kitchen with me.
And after a hard day’s work, there is nothing better than to come back to this amazing chicken stew.
Chicken Stew South Africa Style
This chicken stew will blow your mind. It is super easy to prepare with some basic ingredients. It is also very affordable. After 2.5 hours the chicken is moist, the potatoes and carrots are soft and you have a delicious golden sauce that goes well with bread or rice.
PS: You can always add some heat to this dish by simply adding 1 teaspoon of crushed chilies when you fry the garlic and ginger. As long as the method of cooking stays the same you can experience with some different flavors to your liking. And if you enjoy stews try out this amazing oxtail recipe!Print
Chicken stew South African style! No fancy ingredients, just the basics, then simmering for 2.5 hours in a dutch oven until all the flavors come together and produce something that hearkens you back to a time when things were quieter and simpler in this world.
- 6 chicken drumsticks or thighs
- 1 big onion chopped into half rings
- 3 medium potatoes peeled and halved
- 2 carrots cut into 1/2 inch slices
- 250ml chicken stock
- 1 teaspoon freshly minced garlic
- 1/2 teaspoon freshly minced ginger
- 1 Teaspoon fresh or powdered Turmeric
- 1 Tomato quartered
- 1 tablespoon tomato paste
- 2 bay leaves
- Salt and Pepper
- 1 teaspoon dried Oregano
- Olive Oil
- Add a few grinds of course salt and black pepper to the chicken while in the Dutch oven. Brown the chicken pieces on medium heat in Dutch oven and set aside.
- Fry the onions and the bay leaves on medium heat until lightly browned then add garlic and ginger and cook for 2 minutes. Deglaze with chicken stock.
- Add Turmeric and mix well. Add a teaspoon of tomato paste and mix well.
- Add potatoes, carrots, and quartered tomato, oregano, and stir once. Add the chicken pieces on top of the vegetables and gently press everything down so all the ingredients are half submerged.
- Replace the lid and reduce the heat down to the lowest setting. (You should hear it bubbling merrily) After 1.5 hours open the lid and check if there is enough liquid inside. If it looks dry add a little bit of water.
- Leave for 1 more hour. If there is too much liquid smash one potato to absorb the liquid. The stir once and serve with crusty bread or rice.
- The equipment section above contains affiliate links to products I use or recommend.
- Cast iron Dutch Ovens work best for this recipe.
Please rate this recipe if you enjoyed it. Thanks!
- Category: Stew
- Method: Dutch Oven
- Cuisine: International
Keywords: Chicken Stew
Learning about spices on the job
One of the perks of my job is that I get a lot of time in between dissipation tests. And here is an example of me trying to utilize that time studying about spices.
The book I am reading is “The science of spice” I can highly recommend it. It gives you an in-depth understanding of how spices complement and enhances your food. It is definitely making a difference in my cooking.