Chicken stew
Stew with chicken, chickpeas, tomatoes and dried southern fruits.
A stew of chicken thigh fillet, chickpeas, tomatoes, and dried southern fruits. The stew is seasoned with World Spice Blend - Ras el Hanout, without added salt.
Preparation
Cut the chicken (thigh) fillet into large pieces and marinate in the World Spice Blend - Ras el Hanout.
Drain the chickpeas. Halve the onions, crush the garlic, cut the tomatoes into eighths, and strip the cilantro leaves from the stems.
Fry the onions and garlic in a frying pan with the olive oil and add the marinated chicken (thigh) fillet and fry briefly.
Add the tomatoes, chickpeas and coriander and deglaze with the chicken stock.
Roughly chop the tuttifrutti, add to the stew and let it simmer until the chicken is cooked through and the sauce has thickened.
Variatietip
Gebruik in plaats van tuttifrutti ook eens vers zomerfruit zoals ananas, mango en papaya.
Ingredients
- 600 g kip(dij)filet
- 2 uien
- 4 tenen knoflook
- 4 tomaten
- 150 g kikkererwten
- 15 g verse koriander
- 3 el World Spice Blend - Ras el Hanout
- 2 el (olijf)olie
- 250 ml kippenbouillon
- 150 g tuttifrutti
