Rich in flavour, smells divine and each bite melts in your mouth. If you're wanting a dish to fill your stomach and soul, then this one is for you.
Shopping List
Serves 2 - 3
Skinless Chicken Thighs (boneless if you prefer) - 4
Light Brown Sugar - 1 tbsp & 1 tsp
Maggi / Browning - 1 & 1/2 tbsp
Olive Oil - Enough to cover the bottom of your pan
Yellow Onion - 1
Garlic Cloves - 4
Ginger - 1/2 tsp
Maggi Ketchup - 2 tbsp
Chicken Stock - 1 cup
Scallions - 1/4 cup (diced)
Sweet Potato - 2 medium
Allspice - 1/4 tsp
Thyme - 1tsp
Paprika - 1tsp
Salt - A Pinch
Black Pepper - 1/2 tsp
Boiled Water - 1/2 cup
Scotch Bonnet - 1
Method
Prep: 10 minutes (not including marinading the chicken) | Cook: 1 hour, 20 minutes
Marinade the Chicken
The thighs I used were skinless and boneless, place them in a bowl or tray that can be placed in the fridge.
Add to the chicken 1 tbsp of the light brown sugar and 1 and 1/2 tbsp of Maggi.
Make sure the chicken is covered thoroughly with the Sugar and Maggi mix, cover and then place in the fridge.
Brown the chicken
Add enough oil to cover the bottom of your pan, I used a cast iron.
Heat the oil on a medium heat, My induction goes up to 9, had had my setting on 5.
Once the oil is hot, add the thighs. Fry until browned and caramelised for 5 minutes on each side.
Once browned, remove the chicken from the pan and place to the side.
Create the stew
I set my hob from 6 to 5 out of 9
Now ad a little more oil if you need to, the onion, garlic, ginger, 1 tsp of the light brown sugar and any leftover juice from the marinaded chicken.
Stir quickly.
Now add the Maggi Ketchup, chicken stock and stir again.
I like to add my scallions next but you can fry them off with the onions if you prefer. With the scallions I add the sweet potato and add the chicken back to the pot.
Add your spices and herbs, the Allspice, Thyme, Paprika, Salt and Black Pepper. Mix well.
Add the boiled water and place scotch bonnet on top. Now cover the stew, turn down the heat (set my hob to 4 out of 9) and cook for 40 minutes. Stir every 10 to 15 minutes.
Time to eat!
Tips
The longer you marinade the chicken, the better the flavour.
Enjoyed best with rice
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