I love my One Pot Fragrant Chicken Stew even in Summer for two reasons. Firstly, the vegetables used in this dish are my favourite summer vegetables. They add so much flavour, sweetness and delightful colour to this dish – they make it look so appetising. Oh, and did I mention how good the aroma from the vegetables combined with the spices is? Wow!
Secondly, it’s made in ONE pot and you can’t beat that now, can you! I don’t know about you, but the last thing I want to be doing is to have to stand over a sink washing endless pots and pans just to get a family meal on the table. With this dish, all you do is put everything into the one pot and just let it simmer while you lay on your sun lounge, sipping a long cool Sangria or whatever else you enjoy (sounds fab doesn’t it?).
Actually, there is a third reason I love my One Pot Fragrant Chicken Stew. This dish is very healthy, filling and so very delicious that it satisfies my entire family – even the fussy ones! The best part for me, is mopping up the juices with some crusty bread at the end – yum!
Now, I want tell you a little more about these delicious tiny eggplants and peppers.
As you can see from the photo, the eggplants are tiny and squat. They are also known as ‘Indian Eggplant’, so they are ideal for India curries because they withstand long slow cooking. Unfortunately, they can be difficult to find, but if you do come across them and haven’t tried them yet, then I urge you to buy a few to cook up. They really are delicious!
As for the peppers, they might be small, but they are packed with flavour and so tender and sweet. They are actually only the length of a finger. They are great in this dish, but they are also amazing stuffed with the fragrant rice I use for my GREEK YEMISTA recipe and they look soooo cute when you serve them up.
What you need
- 1kg chicken pieces – fat trimmed and rinsed under cold water (thighs and drumsticks are best for slow cooking, whereas breast can become stringy.
- ¼ cup pure olive oil
- 1 small onion – finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon pimenton (paprika)
- 5 medium very ripe tomatoes – grated or 1 400g tinned tomatoes
- 5 baby* eggplant – washed and sliced in half
- 5 baby* peppers – washed and slice in half
- 300g butternut pumpkin – peeled and chopped into chunks
- 2 bay leaves
- 1 litre chicken or vegetable stock
- 1 teaspoon sea salt flakes
- Freshly ground black pepper
- 2 cups cooked chickpeas (tined works fine) – rinsed and drained)
What to do
Heat the olive oil in a pot on medium heat for 2 minutes. Wipe the chicken pieces with kitchen paper and place in the pot. All to brown well on one side before turning.
Once chicken is well browned, reduce the heat slightly and add the chopped onion, pimenton and cumin seeds. Stir well. Cook until the onion becomes soft and translucent.
Add the grated tomatoes and all the vegetables, stir and cook for 5 minutes.
Increase the heat to medium/high and add the stock, bay leaves, salt and pepper. Stir through and bring to the boil, then reduce heat to a slow simmer and cook for 40 – stir occasionally.
Add the chick peas and cook for a further 10 minutes.
You can serve with dish on its own with just some sourdough bread, or with steamed rice, or a simple green salad.
*If you can’t find baby eggplant and peppers, use the bigger ones chopped into chunks.