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Author Notes: This stew is so incredibly delicious, if I do say so myself! The flavours are warm, balanced sweet and slightly sour, savoury and really moreish! By using a rotisserie chicken, it was fast and easy too. I served it with some cous cous to which I added chickpeas and sultanas. —Becky Gilhespie
- 1/2 Cooked rotisserie chicken
- 1 red onion
- 2 large carrots
- 2 cloves garlic
- 1 thumb sized piece ginger
- 1 red or green chili
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 2 medium tomatoes, chopped
- 1 can of coconut milk
- 1 tablespoon peanut butter
- 1 tablespoon coconut oil (or oil or preference)
- 1/2 teaspoon chili powder
- 1 tablespoon tamarind paste
- Sweat the onion and carrots in the coconut oil until the onion is a little translucent. Add the garlic, chili and ginger and sautee for a couple of minutes. Add the dry spices and fry for a couple of minutes, until you can smell them. Add the tomatoes and the can of coconut milk, followed by 1 can of chicken stock. Stir in the peanut butter
- Let the stew bubble away for about 30 minutes. In the meantime, take the chicken off the bone and lightly shred the meat with your hands. Add the chicken to the stew and let simmer for another 10 minutes.
- This recipe was entered in the contest for Your Best Chicken