Drizzle the oil into a heated heavy bottom pot on high heat
Place the washed and pat dried chicken pieces skin side down in the pot. Season with salt and pepper. You want to sear the chicken on both sides till it gets a gold colour.
Between the time of flipping the chicken, you can prep the veggies. Cut the celery into 1-inch pieces and slice the carrots either on the diagonal or rounds. Keep them aside for later.
By this time the chicken should have seared on one side. Flip each piece of chicken over and now season the other side with salt and pepper.
Once the second side is seared, lift the chicken off the pot and place it on a plate to finish cooking it later
Into the pot, toss in the cinnamon, cloves, cardamons, and bay leaves. Sauté till the spices release their aromatics.
Now add in the sliced onions, minced garlic, and ginger and sauté till the onions turn translucent and the ginger and garlic lose their raw flavour
The onions will also help to deglaze the pot lifting all that delicious flavour left behind by the chicken
Add the tomato paste and give it a quick stir before tossing in the chopped celery and carrots. Season with salt and pepper and give it a quick stir.
To thicken the soup of the stew add the all-purpose flour and sauté till the flour loses its raw flavour
To make the soup, pour in the chicken broth season with Worcestershire sauce, and give it a quick stir
Once the soup comes to a simmer add the potatoes and season with salt
After mixing the potatoes in, place the seared chicken pieces skin side up, giving them a little push into the soup so that they absorb all the delicious flavours
Cover the pot with a lid and allow the chicken and the veggies to cook
Occasionally swirl the pot around so that the stew does not stick to the bottom of the pot
Once the stew is ready, take it off the heat and garnish with finely chopped fresh cilantro/coriander
Enjoy it with bread, rice, or just on its own.
My name is Wendy and I'm excited to share my favourite recipes that will help you impress with ease. My passion for food started with baking when I was in my teens and has grown to include cuisines from around the world. Each of my recipes is meticulously tried and tested to ensure that they turn out perfect every time.