Wednesday, 29 May 2013

Claypot Potato & Chicken Stew (With Garlic and Chives)


1. 1 whole chicken cut into 12 pieces (season with sea-salt and left overnight in the fridge)
2. 7 large potatoes (skin removed and cut into quarter size)
3. 1 garlic (outer layer removed)
4. Chives (cut into 3 cm in length)
5. Sunflower oil
6. Sea-salt
7. Soft brown sugar
8. 1 cup chicken broth


1. Pour about 3 tablespoons of sunflower oil into a large clay pot. Heat the oil and add the potatoes.

2. Cook until potatoes are soft.

3. Add the chicken pieces and the chicken broth and bring it to a boil.

4. Let it simmer for 1 hour.

5. Stir the dish until potatoes have turned mashy and a thick gravy has formed.

6. Add the garlic bulbs and chives and stir for another 3 minutes.

7. Season with sea-salt and soft brown sugar to taste.

8. Serve hot with rice.

Bon appétit!

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