This delicious chicken stew takes only 3 ingredients and some seasonings. Served over steamed rice it makes a complete one bowl meal.
Each month a group of bloggers, led by Juli of Pandemonium Noshery and Camilla of Culinary Cam virtually travel the world exploring the foods of different cultures.
This month we are traveling to Zambia. Zambia is a landlocked country in Central Africa, known mostly for it's parks and safari areas. It borders Zimbabwe and shares Victoria Falls. The terrain is rugged and bordered by the Zambezi River that give the country it's name.
It is a middle class, English speaking country that gained freedom from British Rule seventy some years ago when it was part of Southern Rhodesia. Maize, made into a dish called Nashima, is a very common dish and the most popular staple of Zambia but the Chicken Stew that I am sharing with you today is popular as well, especially during the holiday season.
I found this recipe by Mangia McCann in an article called Christmas In Zambia: Stewed Village Chicken. I adapted it slightly. After butchering the chicken I added the wings and back to a pot to make stock for soup so only had 6 pieces of chicken for the stew. I also used a can of diced tomatoes instead of fresh.
Check out all the wonderful Zambian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
- Zambian Dried Bean Curry by Sneha's Recipes
- Zambian Spinach by Amy's Cooking Adventures
- Village Chicken by A Day in the Life on the Farm
This dish is simple to make, fragrant, and tasty. I paired it with a Sauvignon Gris from Bordeaux. I will be sharing my tasting notes on that pairing in February but for right now I will let you know that it was very nice and I would recommend it if you are looking for a wine to serve with this dish.
Yield: 3 servings
Village Chicken
This delicious chicken stew takes only 3 ingredients and some seasonings. Served over steamed rice it makes a complete one bowl meal.
Prep time: 5 MinCook time: 1 HourTotal time: 1 H & 5 M
Ingredients
- 1- 3 lb. chicken portioned into breasts,legs, and thighs. (use remaining parts for another purpose)
- 1 small onion, diced
- 1(15 oz) can diced tomatoes
- 1 t. oregano
- 3/4 t. curry
- salt to taste
Instructions
- Season the chicken parts with salt. Heat a large pot or deep skillet over medium-high heat. Add the chicken, skin side down into the pot, add one cup water, partially cover and let cook for 15-20 minutes, until the water is evaporated.
- Add another cup of water, partially cover and repeat as above. When liquid is evaporated try moving the pieces, if they don't move easily add another 1/2 cup of water and cook uncovered until evaporated.
- Turn the chicken pieces over, add the onions and the tomatoes with their juices. Fill the tomato can with water and add to the pot along with the oregano and curry powder. Let cook until vegetables are tender and the liquid has reduced.
- Serve over steamed rice, if desired.
Notes
Adapted from a recipe found at Mangia McCann
Nutrition Facts
Calories
401Fat (grams)
8 gSat. Fat (grams)
2 gCarbs (grams)
13 gFiber (grams)
3 gNet carbs
9 gSugar (grams)
7 gProtein (grams)
67 gSodium (milligrams)
598 mgCholesterol (grams)
194 mgNutritional info for 1 pancake with no garnishes.
Property of A Day in the Life on the Farm
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