Qatari Chicken Stew
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- Serves 4
- Cooks in 60 mins (15m prep + 45m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
Qatari Chicken Stew
local_grocery_store Ingredients
restaurant_menu Method
- 1.Heat a large pot over medium heat and add a drizzle of oil.
- 2.Add the chopped onion and cook until softened, about 5 minutes.
- 3.Add the minced garlic and ginger, and cook for another minute until fragrant.
- 4.Add the tomato paste, cumin, coriander, turmeric, and cayenne pepper. Stir well to coat the onions and spices with the tomato paste.
- 5.Add the chicken pieces to the pot and cook until browned on all sides.
- 6.Pour in the chicken broth and bring to a simmer. Cover the pot and let it cook for 20 minutes.
- 7.Add the diced potatoes, sliced carrots, and diced green bell pepper to the pot. Season with salt and black pepper to taste.
- 8.Cover the pot again and let it simmer for another 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
- 9.Taste and adjust the seasoning if needed.
- 10.Serve the Qatari Chicken Stew hot, garnished with fresh chopped cilantro.
- 11.Enjoy!
lightbulb_outline Tips
- You can use bone-in chicken thighs if you prefer, just adjust the cooking time accordingly.
- Feel free to add other vegetables like peas or green beans to the stew for extra color and flavor.
- If you like a spicier stew, increase the amount of cayenne pepper or add some chopped chili peppers.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- The flavors of this stew will develop even more if you let it sit for a few hours or overnight before serving.