Spicy chicken Stew with Jewelled Quinoa

Tonight we had one of my favorites.  Very tasty and very easy.  It is good if it gets some time simmering away in the oven or on the stove. But as long as the chicken is cooked it is tasty!  This is also good as a vegetarian dish. Then I would add cubed butternut squash, some fresh tomatoes and more peppers – and cook until this is tender.moroccan2

Serves 4

Mix the following spices:

2 tsp garam masala

1 tsp ginger

2 tsp paprikamoroccan1

1 tsp cumin (spiskummin)

1 tsp chilli flakes

1 tsp cinnamon

1/2 tsp salt and pepper

Mix together and dry fry half to release the flavor and ‘marinate’ 500 grams of chicken thighs with the rest.

When the spices are dry fried for around 30 seconds – stir throughout so they don’t burn – add 2 tsp of oil (something fairly flavourless).  In this gently fry:

1 onion

3 cloves of garlic – both finely chopped

Add the chicken

The add the rest of the ingredients:

1 vegetable stock cube or portion of boullion

1 red or yellow pepper (Paprika) chopped in chunks

1 tin of tomatoes (also add another half tin of water)

50 gram air dried chorizo (lufttorkad)

Simmer for 45 minutes and then add one tin of chick peas.  Please note this can cook a lot longer and the chicken will stay moist as long as it gently simmers and has enough liquid.  Cook for another 10 minutes.

I often serve this with ‘Jeweled Quinoa’… the idea comes from a cous cous recipe.

Cook quinoa according to instruction for 4 people

Add a little bouillon or 1/2 vegetable stock cube to the water for extra flavour.  When cooked add a handful of chopped almonds and chopped dried apricots.  Also mix in:

2 tbs of lemon juice and olive oil

Plenty of Salt and Pepper

I would also add a pot of chopped coriander the more stalky bits you can add to the stew just before serving. Enjoy!


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