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Honey and Garlic Chicken Stew

By Ausra de Araujo • September 28, 2015 • 1 Comments

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Honey and Garlic Chicken Stew — Photo by Ausra de Araujo

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

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.
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.
Serve with Basmati rice or bulgur.

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