Rich, Spicy Chicken Stew
Ingredients
- 8 chicken thighs (skinless)
- 1 large onion, sliced
- 2 green chilies, chopped (seeds removed if sensitive) – optional
- 3 garlic cloves, crushed
- 2 tbsp water
- 2 tbsp tomato paste
- 1 8oz can chopped tomatoes
- 1 cup chicken broth
- 2 tbsp lime juice
- 2 tbsp fresh cilantro stemmed + chopped, for garnish
- 3 tbsp avocado oil
- Salt to taste
Spices
- 1 tbsp fresh ginger, finely chopped
- 1 tsp ground coriander
- 1 ½ tsp ground cumin
- 1 tsp garam masala
- ½ tsp red chili powder
Instructions
- Preheat the oven to 300 degrees.
- Make a paste of salt, garlic, pepper and 1 tsp of oil then coat the chicken. Set aside to marinate for 1 hour.
- In a Dutch oven, sauté onions and green chilies in 3 tbsp of oil. Cook for 5 minutes until softened.
- Stir in ginger and all the spices and cook for 2 minutes. If too dry, add 1 tbsp of water at a time.
- Add the tomato paste, broth, chopped tomatoes and chicken. Mix all ingredients.
- Bake in the oven for 1 hour.
- Remove from the oven and add fresh lime juice and fresh coriander.
- Serve on rice, cauliflower rice or lentils.
- Optional: Add a dollop of Greek yogurt.