Chicken Stew goes hand in hand with beef stew in terms of popularity in Zimbabwe. It’s one of the dishes that you will find at most takeaways and delicatessens in supermarkets. I however put a little twist in this one. Am planning to do true traditional Zimbabwean Chicken Stew with huku yechiboyi aka road runner (free range chicken).

Ingredients:

• 700g chicken, preferably thighs
• 1/2 medium onion (chopped)
• 1 whole tomato (chopped)
• 1/4 green pepper (chopped)
• 1 tsp salt
• 5 tbsp fresh cream
• 450ml water
• oil for frying

Instructions:

Step 1: Place your chicken portions into a good sized pot. Add water and salt. Partly cover and bring to the boil for about 10–15 minutes or until the water is almost vaporized.

Step 2: Add oil to the pot and brown the chicken.

Step 3: When the chicken has browned up add garlic (1 clove, chopped)  and ginger (1/4 tsp, chopped) and stir. Add onions ( 1/2 medium onion, chopped) and sweat them (2 minutes). Add tomatoes (1 whole tomato, chopped) and green pepper (1/4 green pepper, chopped) and stir.

Step 4: When the tomatoes and pepper are cooked through add water (150 ml) and fresh cream (4 tbsp). Stir and simmer on low heat for 5 minutes so all the flavours can marry. And that’s it!! Quick and easy.

Tips: