Chicken Stoop (Stew/Soup) w/ Currants & Almonds
Jazz hands of stews.
Ingredients
- 1½ kg chicken thighs, extra fat removed, halved
- 1 onion, chopped
- 3 garlic cloves, chopped
- 3 carrots, roughly chopped into 1cm chunks
- 3 large potatoes, roughly chopped into 2cm chunks, rinsed to remove some of the starch
- 1 litre chicken stock (if you prefer more stew than soup use 750ml - ensure gluten free if this is required)
- 2 tins cherry tomato, 400g
- 1 tsp cinnamon
- 1 tsp cumin
- 150 g dried currants
- 1 tsp brown sugar
- plain flour, for dusting (or gluten free if required)
- ½ cup flaked almonds, toasted
- olive oil, salt, pepper, herbs, zest of 1 lemon
Instructions
- Dust chicken thighs in flour and brown in olive oil in large saucepan. Remove and set aside. Drain any excess oil.
- In same pan fry onion, then sweat off carrots. Add in garlic, cinnamon and cumin and stir for a minute.
- Add tomatoes, stock, currants and brown sugar. Bring to boil.
- Add the chicken thighs to liquid and bring temperature down to a low simmer.
- Simmer, covered, for 2 hours. Remove lid, turn up temperature slightly and add in potatoes and lemon zest half an hour before serving and cook until potatoes are tender.
- Season and add herbs. Garnish with further herbs and toasted almonds.