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Chicken and Cumin Stew
A fragrant and flavorful stew featuring tender chicken simmered with aromatic cumin, onions, tomatoes, and garlic. This dish is a comforting and popular choice, often served with rice or fufu.
ð§ ææ
- 1 kg Chicken pieces (thighs or drumsticks)
- 2 tbsp Vegetable oil
- 2 medium Onions, chopped
- 4 cloves Garlic, minced
- 3 medium Tomatoes, chopped
- 1 tbsp Ground cumin
- 2 cups Water or chicken broth
- to taste Salt
- to taste Black pepper
- 1 Chili pepper (optional)
ðšâð³ äœãæ¹
- 1
Season the chicken pieces with salt and pepper.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken and set aside.
- 3
Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the chopped tomatoes and ground cumin. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to break down.
- 5
Return the browned chicken to the pot. Pour in the water or chicken broth. Add chili pepper if using. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
- 6
Adjust seasoning with salt and pepper to taste. Serve hot with rice, fufu, or boiled plantains.
ð¡ ããã®ã³ã
- âFor a deeper flavor, marinate the chicken in salt, pepper, and a pinch of cumin for at least 30 minutes before cooking.
- âIf you prefer a thicker stew, you can mash some of the tomatoes against the side of the pot or simmer uncovered for the last 10 minutes.
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- Add other vegetables like carrots, bell peppers, or sweet potatoes to the stew.
- For a spicier stew, add more chili pepper or a pinch of cayenne.