• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 litres water

  2. 1 tablespoon salt

  3. 4 tablespoons chopped fresh coriander

  4. 4 cloves garlic, crushed

  5. 6 chicken leg quarters

  6. 2 plantains, peeled and cut into 1 large onion, chopped

  7. 900g potatoes, peeled

  8. 1.8kg fresh cassava roots, cut into 6 pieces

  9. 2 tablespoons cooking oil

  10. 4 large onions, peeled and thinly sliced

  11. 1 teaspoon ground cumin or to taste

  12. 1/2 teaspoon paprika or to taste

  13. 1 teaspoon salt or to taste

  14. 450g tomatoes, chopped

Instructions Jump to Ingredients ↑

  1. Place the water into a large saucepan and add 1 tablespoon salt, chopped coriander, garlic, chicken legs, plantains and 1 onion. Bring to the boil; cook for about 20 minutes. Add the potatoes and cassava to the pan and continue to cook for another 20 minutes or until potatoes are tender.

  2. While the chicken and vegetables are cooking, heat the oil in a large frying pan over medium heat. Fry the onions in the hot oil; season with cumin, paprika and salt. When the onions are limp, stir in the tomatoes and remove from heat.

  3. Spoon the chicken stew into bowls, serve topped with the tomato onion sauce.


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