Chicken Stew
Preparation Time : 15-20 minutes
Cooking Time : 15- 20 minutes
Servings : 4
INGREDIENTS- Chicken, cut into 8 pieces 1/2 medium
- Bay leaves 2
- Fresh parsley 6-8 sprigs
- Celery, crushed 2 inch stalk
- Dried thyme 1/2 teaspoon
- Black peppercorns, crushed 6-8
- Oil 1 tablespoon
- Garlic, crushed 6-8 cloves
- Whole wheat flour (atta) 4 tablespoons
- Potato, cut into ¾ inch pieces 1 medium
- Carrot, cut into ¾ inch pieces 1 medium
- French beans, cut into 1 inch pieces 6-8
- Cauliflower, cut into florets 1 small
- Onions, peeled 6-8 small
- Salt to taste
METHOD
Tie bay leaves, fresh parsley, celery, dried thyme and crushed peppercorns into a six inch by six inch muslin cloth into a bundle. Heat oil in a thick bottomed pan, add garlic and stir-fry briefly. Gradually add the whole wheat flour and cook stirring continuously over medium heat for a minute. Add the chicken pieces and cook on high heat for three to four minutes, stirring continuously. Reduce heat and add the potato, carrot, turnip, French beans, cauliflower and onions. Mix well and add four cups of water. Stir to mix thoroughly, add salt and the muslin cloth bundle of herbs and spices. Bring to a boil, stirring frequently. Reduce the heat, cover with a tight fitting lid and simmer for ten to twelve minutes or until the chicken is completely cooked and the stew has thickened lightly. Remove the muslin cloth bundle, adjust seasoning and serve steaming hot.
