Slow Cooked Chicken Stew with Aubergine
Main Course / Dairy Free / Gluten Free / Lactose Free / Nut Free / Shellfish Free / West African / Suitable for Diabetics / Healthy heart recipe
Preparation time: 30minutes
Cooking time: 1hours
Submitted by: Ian Craddock Cookbook
2kg chicken pieces (thighs and legs), 3 tbsps vegetable oil, 3 aubergines, 6 medium-sized onions, 300g okra, 4 hot fresh chillies, 800g canned tomatoes, 5cm piece of root ginger (about 20g total), 6 bay leaves, 2 bunches of fresh thyme, 8 garlic cloves (or 4 chicken stock cubes, crumbled, plus 300ml water), 800g green beans, 800g cauliflower and 500 g rice (50g each).
1. Prepare vegetables: Peel and chop aubergine, chop onions, top and chop okra, chop chillis, peel and finely chop ginger and garlic.
2. Heat some oil in a heavy pan heat and lightly brown the chicken pieces.
3. Transfer the chicken to an ovenproof dish, add the rest of the ingredients and stir until all are well mixed.
4. Cook, covered, over low heat for 30 - 60 minutes or until the chicken is ready. Do not remove the lid after you have started cooking, but shake the pot every 10 minutes to prevent sticking.