This recipe is from the July 2013 edition of Better Homes and Gardens magazine. This is a recent addition to my ever growing collection but I was eager to try it because it read like a taste explosion of coriander chicken-y goodness (by the way I am a huge fan of coriander). It did not disappoint and apart from having to marinate the chicken overnight it was definitely doable on a school night.
The marinade is full of spicy tartness with a hint of heat but once combined with the sweetness of the tomatoes and the goodness of the hearty potatoes it rounds out well. I have since tried this recipe on my Godsons and they loved it too – so I can highly recommend this for the experience palate of children. You could serve this with rice or alone – it is good both ways but I recommend you serve it with rice as you can easily access the wonderful sauce without having to resort to licking the plate (I do have some semblance of manners, he, he!).
Simple Chicken Drumstick Stew by Fast Eddie
- 1 tablespoon cider vinegar
- 1 tablespoon ground turmeric
- 2 teasponns ground cumin
- 1 teaspoon ground coriander
- 6 long red chilies, deseeded
- ¼ cup extra virgin olive oil
- 16 cloves garlic
- 12 chicken drumsticks
- 1 red onion, finely chopped
- 1 bunch coriander, leaves picked, chopped
- 400g can whole peeled tomatoes, drained
- 4 potatoes, peeled, cut into 3cm pieces
- 2 cups chicken stock
- sea salt flakes and freshly ground black pepper, to season
- Extra coriander, to serve
- Put vinegar, turmeric, cumin, ground coriander, chilli, ½ the oil and ½ the garlic in a blender and blend until smooth. Put chicken in a ceramic or glass bowl and rub with marinade to coat. Cover with plastic wrap and refrigerate for 4 hours or preferably overnight.
- Scrape marinade off chicken and set marinade aside. Heat remaining oil in a large saucepan over a medium heat. Add chicken and fry, turning, for 5 minutes or until browned. Meanwhile, chop remaining garlic, then add to pan with onion and cook for 2 minutes.
- Add coriander leaves, reserved marinade, tomato, potato and stock to pan. Season with salt and pepper. Cover with lid and reduce heat to low. Cook for 40 minutes or until potato is tender. Sprinkle with extra coriander to serve.
Complexity Rating: – You could do this blind folded!
Taste Rating: – Enjoyable!