This recipe is a one pot wonder. So simple to make and incredibly satisfying. Bold, robust flavours are enhanced with a hint of smokey North African spices, making this vegetable and chicken hot pot, no ordinary stew. Serve with fluffy, creamy mashed potatoes to soak up all the flavoursome juices.
4 free range chicken thighs
4 free range chicken drumsticks
2 tbsp olive oil
1 large onion chopped
4 cloves garlic finely chopped
1 stick celery finely chopped
1/2 red pepper chopped
1/2 green pepper chopped
2 tins of whole tomatoes
1/2 butternut peeled, deseeded and chopped into chunky pieces
2 medium sweet potatoes, peeled and cut into rounds.
2 cups good quality chicken stock
1 cup white wine
2 tsp smoked paprika
1 tsp cumin
2 tbsp fresh thyme finely chopped
Freshly ground salt and pepper
In a large heavy bottom pot, heat the olive oil
Then brown the chicken pieces in batches on both sides
Once browned, remove the chicken from the pot and set aside
Gently fry the chopped onions, garlic, peppers and celery
Once these ingredients have softened, add the tins of tomatoes
Pour in the chicken stock and white wine
Sprinkle in the smoked paprika, cumin and fresh thyme
Season with salt and pepper, then add the chicken pieces that you browned in the beginning
Cook on a med heat for about 40 – 50 mins with the lid on
Stir intermittently, then add the butternut and sweet potatoes.
Allow to cook for a further 45 min (lid on), or until the butternut and sweet potato have cooked through
Check on seasoning and if needs be, add a bit more freshly ground salt and pepper. Serve with creamy, fluffy mashed potatoes
