👨‍🍳 作り方

1. 1

   Season the chicken pieces with salt and pepper.

   💡 プロのコツ: Allow chicken to sit with seasoning for at least 10 minutes.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.

3. 3

   Add chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes.

4. 4

   Add minced garlic and grated ginger, and sauté for another minute until fragrant.

5. 5

   Stir in the Fijian Masala spice blend and tomato paste. Cook for 1-2 minutes, stirring constantly, until fragrant.

6. 6

   Return the browned chicken to the pot. Add the cubed cassava, soy sauce, and water or chicken broth. Bring to a boil.

   💡 プロのコツ: Ensure cassava is fully submerged in liquid.
7. 7

   Reduce heat to low, cover the pot, and simmer for 45-60 minutes, or until the chicken is tender and the cassava is cooked through and soft.

8. 8

   Season with additional salt and pepper to taste. Garnish with fresh cilantro before serving.

   💡 プロのコツ: The stew should have a thick, rich consistency. If too thin, simmer uncovered for a few more minutes.