Chicken stew South African style! No fancy ingredients, just the basics, then simmering for two and a half 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.
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- Prep Time: 30 min
- Cook Time: 2.30 hours
- Category: Stew
- Method: Dutch Oven
- Cuisine: International
Keywords: Chicken Stew