Wednesday, 7 August 2013

Celery & Carrot Chicken Stew


1. 1 whole free-range chicken (cut into 8 equal pieces) (seasoned with sea-salt)
2. 1 whole garlic bulb (outer layer removed) (leave in clove size)
3. 5 sticks of celery (cut into 2cm in length)
4. 4 medium sized carrots (sliced thinly)
5. Soft brown sugar
6. Sea-salt
7. 2 tablespoons of organic all-purpose flour (this is to thicken the sauce)
8. Sunflower oil
9. 1 cup of warm water


1. Heat a pot on high heat.

2. Once it is well heated, pour 4 tablespoons of sunflower oil.

3. Once the oil is hot, add the garlic cloves.

4. Stir fry until garlic cloves are slightly browned and a fragrant-garlicky-aroma has filled the air.

5. Add the chicken, celery and carrots. Stir and mix the ingredients.

6. In a bowl, add a teaspoon of soft brown sugar, sea-salt, flour and 1 cup of warm water. Mix concoction thoroughly.

7. Pour into pot.

8. Boil the dish on high heat until it starts to boil.

9. Then turn it on low heat and allow to simmer with lid closed for about 1 hour+.

10. Serve hot with warm rice.

Bon appétit!

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