Sunday, October 24, 2010

Allspice and Ginger Chicken Stew




What You Need:

2 tsp allspice
1 handful of fresh thyme leaves
2 tsp tamarind paste
1 (2 in.) piece of ginger, peeled and chopped
1/2 tsp salt
1/4 tsp pepper
3 tbsp canola oil
4 boneless, skinless chicken breasts cut into pieces
1 tbsp flour
5 C of chicken broth
4 bell peppers, seeds removes and chopped
5 tomatoes, peeled and chopped

How to Make It:

Place the allspice, thyme, tamarind paste, ginger, salt and pepper into the food processor.
Process until it turns into a paste.
Add a little oil to the paste and process until the oil is blended in well.
Pour the mixture into a zip lock bag.
Add the chicken, close the bag and press the mixture over the chicken well.
Marinate for 30 minutes to overnight.
Place the remaining oil into an oven proof cast iron Dutch oven.
Add the chicken and cook for medium heat 10 minutes or until the chicken is browned on all sides.
Sprinkle the flour over the chicken and add just a little bit of the broth.
Stir to moisten the flour and remove any of the brown bits from the pan bottom.
Add the remaining broth and stir until the flour has dissolved.
Stir in the peppers and tomatoes and bring the mixture to a boil.
Reduce the heat to low and simmer 30 minutes or until the sauce thickens a little.
Let the mixture cool completely before storing in freezer containers.
Freeze for up to 3 months.
To serve allow the stew to defrost in the refrigerator overnight.
Heat the stew in a pan over low heat for 20 minutes or until heated through.

Makes 8 servings

This may also be reheated in a preheated 350 degree oven for 35 minutes.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 1 hour 42 minutes
Total Time: approximately 1 hour 52 minutes.

1 comment:

Sociable

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