Slow Cooked Chicken Stew with Aubergine
Servings 10
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.