I’m at a point where I am seriously lacking in inspiration when it comes to mealtimes. I started off the year doing Veganuary, which I LOVED. But after travelling to the US and eating my body weight in burgers/hotdogs/chicken nuggets (etc etc), I am struggling to get back into Vegan living. I am, however, limiting the amount of dairy in my diet, not eating it at all if I can manage, so this recipe was perfect as there is no dairy in it whatsoever.
I have also been lacking inspiration on the blog front too, so I thought I’d kickstart that with any recipes I come across that are worth sharing. I’d love for your recommendations too so please comment or send me any delicious family friendly meals to try…
A bestie of mine showed me this recipe, and I had to give it a go, and it didn’t disappoint! So here goes…
1 x whole chicken (I would recommend just buying a pack of a ready-dismantled chicken to save time…)
2 teaspoons ground coriander
2 heaped teaspoons sweet smoked paprika
1 teaspoon cayenne pepper
2 medium onions (I buy ready chopped frozen onions to save time and waste)
1 scotch bonnet chilli (I used a ‘normal’ chilli because I am a wimp and thought the children might like to eat some)
1 tablespoon tomato puree
800g ripe tomatoes
750ml chicken stock (I used cubes, the recipe states fresh but I’m a cost-cutter so…)
1 heaped tablespoon smooth peanut butter
Optional – 300g Okra to serve, I couldn’t source this in my town so I served with rice
- If you have bought a whole chicken then you will need to separate it into wings, thighs, breast etc. Cut the breast up into large chunks and lay all the pieces of chicken on a tray or in a casserole dish. Keep the skin on all of the bits
- Cover in the ground coriander, cayenne, paprika, salt and pepper, drizzle in oil and toss it all together so it is all coated. If you can do this to leave overnight then great, otherwise a couple of hours in the fridge to marinate will be fine
- Put the chicken in the oven at 200ºc and roast for 45 minutes
- Meanwhile chop the onions (if not ready chopped), chop the chilli. and cut up the aubergine into large chunks. Add a glug of oil to a big stock pot and add all the veg, cook for about 30 minutes on a medium heat stirring regularly.
- Add the tomato puree, then the chicken
- Chop up the tomatoes into large chunks and add to the pot, along with the stock. Don’t forget to add the juices from the chicken too
- Bring to the boil and then simmer, uncovered, for about an hour
- With 30 minutes to go, add in the dollop of peanut butter and stir through
- Griddle the okra or boil the rice (or both), season the stew, and serve!
(I did take photos, but this isn’t the most photogenic dish, nor am I a food photographer, so I’ll just leave it here!)
This produced enough stew to feed 6 people. There was a very slight heat at the back of the throat that did intensify over time, so if serving to children then I would definitely add some yoghurt or sour cream just to make it a little more mild.