Name: Greek-style chicken stew
Prep time: 10 min
Cook time: 70 min
Total time: 1 h 20 min
Ingredients: 8 chicken drumsticks and/or thighs; 2 Tbsp olive oil; 2 red onion; 2 cloves of garlic; 1 aubergine; 1 bell pepper; 1 tsp ground cumin; 1 tsp dried oregano; 1 Tbsp tomato purée; 1 tin of plum tomatoes; Salt and pepper; 1 handful kalamata or black olives ( pitted); Mint leaves to garnish

Greek-style chicken stew

16 Nov 2018

by Dinna

Prep Time

10 minutes

Cook Time

70 minutes

Total Time

1 hour, 20 minutes

Background

For laid-back weekend meals I find slow-cooked stews the most satisfying. Although this Greek-style chicken stew can take up to 2 hours to cook, it’s done slowly on the stove or in the oven, not requiring much effort or supervision. You can serve it with mashed potatoes, rice or just crusty bread - but don’t forget a lovely Greek salad on the side!

Ingredients

8 chicken drumsticks and/or thighs
2 Tbsp olive oil
2 red onion
2 cloves of garlic
1 aubergine
1 bell pepper
1 tsp ground cumin
1 tsp dried oregano
1 Tbsp tomato purée
1 tin of plum tomatoes
Salt and pepper
1 handful kalamata or black olives ( pitted)
Mint leaves to garnish

Instructions

Heat a Tbsp of olive oil in a large, heavy-based, casserole dish. Cook the chicken pieces until light brown, then move them to a plate.
Meanwhile, thinly slice the onion and garlic. Cut the aubergine and pepper into bite-sized chunks.
When the chicken is transferred to the plate, add the rest of the oil to the pan and gently sauté the onion and garlic until soft. Add the aubergine and pepper, stir- fry for 2-3 minutes, then add the herbs and tomato purée. Stir them to coat, then pour in the tinned tomatoes.
Put the chicken on top of the sauce and veggies, then add enough water (using the tin) to almost cover the chicken. Season with salt and pepper, then bring to the boil.
Cover with a lid, turn down the heat and gently simmer for about an hour - alternatively you can put it in the oven and gently bake for 90 minutes at 170°C.
When the sauce is thick and velvety, the veggies are tender, scatter the olives on top. Cook for a further 5 minutes, then stir to combine.
Serve with mint leaves scattered on top.