Slow-cooked chicken stew
This recipe is also from our June/July issue, but this chicken stew looked so tasty and seemed absolutely perfect for the stormy weather that Cape Town has been having. It is wet, wet, wet!
100g plain flour
4 tbsp sunflower oil
500g boneless, skinless chicken chopped pieces
1 onion, chopped
4 garlic cloves, finely chopped
2 chillies, finely chopped
½ butternut squash, peeled, chopped into pieces
475ml chicken stock
5 sprigs fresh thyme
3 bay leaves
Salt and black pepper
Small handful chopped fresh parsley
1. Sprinkle the chicken pieces with flour.
2. Heat half of the oil in a frying pan, and fry the chicken for four to five minutes, or until browned all over. (You may need to brown the chicken in batches.) Tip the browned chicken into the slow cooker.
3. Heat the remaining oil in a frying pan and fry the onion, then add the garlic and chilli and fry for another two to three minutes. Add a little of the stock, about 175ml, and continue to cook for another few minutes, or until the volume of the liquid has reduced by half.
4. Tip the onion mixture into the slow cooker.
5. Add the butternut squash, chicken stock, thyme and bay leaves to the slow cooker. Stir everything together, pressing down so that everything is covered in liquid. Cook for eight to ten hours on low.
6. About 30 minutes before serving, season to taste with salt and pepper. Cook for a further 30 minutes, then stir in the parsley.
If you don't have a slow cooker you can easily slow cook this stew in your oven. Use an ovenproof pot and cook slowly at 150ºC for six hours. Remember to cover the pot very well.
If you're in need of a hearty, tummy-warming meal then this will be perfect to make for the weekend. If you're having slightly warmer weather where you are then how about this delicious saucy sausage pasta?
Have a wonderful weekend!