Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, spiced chicken stew. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
This chicken stew, generously seasoned with the Ethiopian spice mix berbere, is loaded with tomato and red lentils. Depending on brand, berbere spice blend can be rather spicy. Chicken stews are just about the most comforting comfort foods out there.
Spiced chicken stew is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Spiced chicken stew is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have spiced chicken stew using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Spiced chicken stew:
- Make ready 400 grams chicken breasts
- Get 3 pinch ground white pepper
- Prepare 3 pinch ground nutmeg
- Make ready 3 pinch ground cloves
- Make ready 3 pinch ground ginger
- Prepare 20 grams unsalted butter
- Get 1/2 small carrot
- Get 1/3 celery
- Take 1/4 chopped onion
- Make ready 1 bunch marjoram
- Make ready salt
- Get bunch flour
- Make ready 1 tbsp olive oil
- Get 400 ml vegetable stock
This Crock Pot Jamaican Spiced Chicken Stew is may not be authentically Jamaican. Reminiscent of chicken curry, this Middle Eastern stew is served over torn pieces flat bread that soak up the dish's fragrant See the recipe for Spiced Chicken and Chickpea Stew »Landon Nordeman. Return the chicken and any juices to the skillet, nestling it among the tomatoes, and simmer until the Meanwhile, prepare the couscous according to package directions. Chicken and Barley Stew with Dill and Lemon.
Instructions to make Spiced chicken stew:
- Cut chicken into cubes and cover them with flour
- Cut carrot, onion and celery into small pieces; put them in a pan with olive oil and cook on low heat for 10 minutes
- Take off vegetables from the pan and melt butter in it
- Season butter with all the spices
- Cook chicken in spiced butter until gold
- Add some hot vegetable stock and cook on medium/low heat for 30 minutes
- Keep adding stock every time it gets absorbed, add salt if necessary
- When time is over add a bunch of marjoram and serve
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