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Zimbabwean Chicken and Sweet Potato Stew
A hearty and flavorful stew combining tender chicken pieces with sweet potatoes, simmered in a rich tomato and onion base with aromatic spices. This dish offers a comforting blend of sweet and savory notes, typical of Zimbabwean home cooking.
ð§ ææ
- 1 kg Chicken pieces(bone-in, skin-on, cut into serving pieces)
- 500 g Sweet potatoes(peeled and cubed)
- 2 large Onions(chopped)
- 400 g Tomatoes(canned chopped, or fresh ripe tomatoes, chopped)
- 4 cloves Garlic(minced)
- 1 tablespoon Ginger(grated)
- 3 tablespoons Vegetable oil
- 500 ml Chicken broth
- 2 teaspoons Curry powder
- 1 teaspoon Cumin
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric
- to taste Salt
- to taste Black pepper
- a handful Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Season chicken pieces with salt and pepper.
- 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.
â±ïž 8-10 minutes - 3
Add chopped onions to the pot and sauté until softened and lightly browned.
â±ïž 5-7 minutes - 4
Stir in minced garlic and grated ginger, and cook for another minute until fragrant.
â±ïž 1 minute - 5
Add curry powder, cumin, coriander, and turmeric. Stir well and cook for 1-2 minutes until spices are fragrant.
â±ïž 2 minutes - 6
Pour in the chopped tomatoes and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
â±ïž 3 minutes - 7
Return the browned chicken pieces to the pot. Add the cubed sweet potatoes.
ð¡ ããã®ã³ã: Ensure sweet potatoes are submerged in the liquid. - 8
Bring the stew back to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until chicken is cooked through and sweet potatoes are tender.
â±ïž 30-40 minutesð¡ ããã®ã³ã: Stir occasionally to prevent sticking. - 9
Season with additional salt and pepper to taste. Garnish with fresh chopped cilantro before serving.
ð¡ ããã®ã³ã
- âFor a spicier stew, add a pinch of chili powder or a chopped fresh chili with the garlic and ginger.
- âIf the stew becomes too thick, add a little more chicken broth or water.
- âThis stew is delicious served with sadza (Zimbabwean maize meal porridge) or rice.
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- Add other vegetables like carrots, bell peppers, or spinach in the last 15 minutes of cooking.
- For a creamier texture, stir in a tablespoon of peanut butter towards the end of cooking.