CHICKEN STEW serves 6

This tasty and aromatic stew is everyone's favourite in Nigeria From the road side hawkers to the tables of the elite it is a welcome accompaniment to compliment any meal or festive spread. It is the aromatic spices added that makes this wonderful dish so mouthwatering and delicious.

1 large chicken
225g / 8oz fresh chillies
1 kg / 2Ib fresh tomatoes
2 large onions
2 clove garlic
1 small tin tomatoes puree
I teaspoon thyme
2 teaspoon choppedpartminger leaves
2 onions (sliced)
1 teaspoon curry
5 7Oral / lpint groundnut-oil
salt to taste

Wash and disjoint the chicken cut into 10-12 pieces. Season with salt add the sliced onions thyme curry and cook for 30-40 minutes until tender. Heat up half of the oil in a pan and fry the cooked chicken until brown but not too dry. In another~ pot heat up the rest of the oil and fry the ground onions chillies and tomatoes for 20minutes until fairly dry. Add the tomato puree and some stock if required. Stir thoroughly and add the fried chicken pieces. Cook and simmer gently for another 10 minutes stirring frequently until well blended. Drain off excessive oil that rises to the top and finally stir in the chopped part minger leaves. Removes from fire and serve with Boiled rice and fried plantain

VARIATIONS

GOATMEAT STEW
Replace chicken with lkg / 2Ib fried goatmeat

GUINEA FOWL STEW
Replace chicken with fried pieces of guinea fowl

TURKEY STEW
Replace chicken with pieces of fried turkey

MIXED MEAT STEW
Replace chicken with lkg / 2 Ibs fried assorted parts of beef.
( Tripe Bokoto Kidney Liver etc. )

Courtesy of Laura Edet