This stew is a mixed blend of spices and herbs. The flavours are inspired mainly from Jamaican background.
Ingredients:
1 tbsp butter
6-8 Chicken portions (thighs & drumsticks)
2 onions , chopped
2 tomatoes, chopped
1 scotch bonnet
2 tbsp mild curry powder
1/2 tsp turmeric
1/2 tsp coriander powder
1/2 tsp dried herbs (oregano/basil)
3-4 garlic flakes
1 inch ginger
1 stock cube
2-3 carrots, chopped
1 red pepper, chopped
1 green pepper, chopped
1-2 sprigs of thyme
1 tin 400g Butter beans
Salt & Pepper for seasoning
Method:
1. In a blender, mix together scotch bonnet, ginger/garlic, curry powder, coriander powder, turmeric powder, stock cube and 3-4 tbsp water. Marinate chicken with this paste for atleast an hour.
2.Pre heat the oven to 220C. In a pan,heat butter, fry the chicken, just enough to seal the juices. Put aside and place in an ovenproof dish.
3. In the same pan , fry the onions. Add in the spring of thyme and dried herbs.
4. Add the tomatoes, carrots , butter beans and peppers. Add the leftover marinade if there is any left. Check for seasoning. Cook until sauce is lightly thickened.
5. Pour the sauce into the oven dish. Cook for 45mins on 200C-180C, until chicken is tender.
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| Hot from the Oven |
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| All ready to eat.. |
Ingredients:
1 tbsp butter
6-8 Chicken portions (thighs & drumsticks)
2 onions , chopped
2 tomatoes, chopped
1 scotch bonnet
2 tbsp mild curry powder
1/2 tsp turmeric
1/2 tsp coriander powder
1/2 tsp dried herbs (oregano/basil)
3-4 garlic flakes
1 inch ginger
1 stock cube
2-3 carrots, chopped
1 red pepper, chopped
1 green pepper, chopped
1-2 sprigs of thyme
1 tin 400g Butter beans
Salt & Pepper for seasoning
Method:
1. In a blender, mix together scotch bonnet, ginger/garlic, curry powder, coriander powder, turmeric powder, stock cube and 3-4 tbsp water. Marinate chicken with this paste for atleast an hour.
2.Pre heat the oven to 220C. In a pan,heat butter, fry the chicken, just enough to seal the juices. Put aside and place in an ovenproof dish.
3. In the same pan , fry the onions. Add in the spring of thyme and dried herbs.
4. Add the tomatoes, carrots , butter beans and peppers. Add the leftover marinade if there is any left. Check for seasoning. Cook until sauce is lightly thickened.
5. Pour the sauce into the oven dish. Cook for 45mins on 200C-180C, until chicken is tender.
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