Honey and Garlic Chicken Stew

By Ausra de Araujo
September 28, 2015
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Author Notes: I personally do not eat meat, but I do cook it quite a lot. It took 2 days for all the ingredients to marinate in the fridge and 6 hours to cook. They said it was really worth it. So I believe :) Ausra de Araujo

Serves: 8

  • 1 Free range chicken, chopped in main parts
  • 1/4 cup Olive oil
  • 3 tablespoons Honey
  • 2 teaspoons Ground cumin
  • 2 teaspoons Ground turmeric
  • 2 tablespoons Ground cinnamon
  • 12 garlic cloves, chopped or grated
  • 2 tablespoons sea salt
  • 1 chilli, chopped
  • 2 red onions, quartered
  • 10 red small potatoes, halved
  • 1 cup raisins
  • 1 cup dried prunes
  • water
  1. Mix all the spicies into the olive oil. Place chopped chicken and cut vegetables into a big bowl and massage with a marinate. Keep in a fridge covered for 24-48 hours.
  2. Once ready to cook, remove from the fridge, stir once again, transfer to the slow cooker, cover with water and cook on a low heat for 6 hours.
  3. Serve with Basmati rice or bulgur.

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