+44 020 7843 1800

Login

Sign Up

After creating an account, you'll be able to track your payment status, track the confirmation.
Username*
Password*
Confirm Password*
First Name*
Last Name*
Email*
Phone*
Contact Address
Country*
* Creating an account means you're okay with our Terms of Service and Privacy Statement.
Please agree to all the terms and conditions before proceeding to the next step

Already a member?

Login
+44 020 7843 1800

Login

Sign Up

After creating an account, you'll be able to track your payment status, track the confirmation.
Username*
Password*
Confirm Password*
First Name*
Last Name*
Email*
Phone*
Contact Address
Country*
* Creating an account means you're okay with our Terms of Service and Privacy Statement.
Please agree to all the terms and conditions before proceeding to the next step

Already a member?

Login

Slow Cooked Chicken Stew with Aubergine

The Food Chain > Nutrition and HIV > Online Recipes > Slow Cooked Chicken Stew with Aubergine
Print

Slow Cooked Chicken Stew with Aubergine

Course Main Course
Cuisine West African
Keyword Dairy Free, Gluten Free, Healthy Heart Recipe, Lactose Free, Nut Free, Shellfish Free, Suitable for Diabetics
Prep Time 30 minutes
Servings 10
Author Ian Craddock Cookbook

Ingredients

  • 2 kg chicken pieces thighs and legs
  • 3 tbsps vegetable oil
  • 3 aubergines
  • 6 medium-sized onions
  • 300 g okra
  • 4 hot fresh chillies
  • 800 g canned tomatoes
  • 5 cm 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
  • 800 g green beans
  • 800 g cauliflower
  • 500 g rice 50g each

Instructions

  • Prepare vegetables: Peel and chop aubergine, chop onions, top and chop okra, chop chillis, peel and finely chop ginger and garlic.
  • Heat some oil in a heavy pan heat and lightly brown the chicken pieces.
  • Transfer the chicken to an ovenproof dish, add the rest of the ingredients and stir until all are well mixed.
  • 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.

Leave a Reply

Recipe Rating




Our Favourites

Looking for inspiration? Try one of our favourites.