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Chicken and Potato Stew

by | Sep 5, 2019 | chicken, Potatoes |


Chicken and Potato Stew

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course dinner, lunch, Main Dish
Cuisine American, Middle Eastern
Servings 6 servings

Ingredients
  

  • 4 tbsp olive oil
  • 2lb/900g chicken thighs boneless, skinless, cut into 1 inch pieces
  • 3/4 tsp Coarse Salt
  • 1/2 tsp Ground Black Pepper
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp ground ginger
  • 1 tbsp garlic chopped
  • 1 medium Yellow Onion finely chopped
  • 12oz/340g Potatoes peeled, cut into 1 inch chunks
  • 1/2 lemon but into 2 wedges
  • 2.5oz/70g black raisins
  • 3cups/680ml chicken stock

Instructions
 

  • In a pot, heat up olive oil. Add chicken thighs, 3/4 tsp salt, 1/2 tsp ground black pepper. Sauté for 3 minutes. Add turmeric, cumin, cinnamon, chili powder, ginger, onions and garlic. Mix and sauté for 2 minutes. Add potatoes, lemon wedges (1/2 of a lemon), raisins and chicken stock. Stir, cover pot and bring to a boil. Turn down heat and simmer for approximately 20 minutes until chicken and potatoes are cooked. Taste and add more salt if needed. If you like a more sour taste, add a little fresh lemon juice. Garnish with chopped flat leaf parsley if you wish.
  • If you want a thicker stew, reduce chicken stock to 2 cups and add more if necessary. Reduce chili powder to 1/4 tsp if you do not want the stew to be spicy.
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