Zimbabwean Mama’s Chicken

Time and time again I’ve visited my Zimbabwean family of friends, there’s almost always a pot of chicken stew on the menu alongside other dishes. And that particular stewed chicken will be tasting so delicious you are so tempted to ask for a bowl to take some home with you. Up until today I haven’t tasted any other stewed chicken that tastes like the Zimbabwean mama’s chicken. The best part is, it’s not too overloaded with gravy granules or too many spices, If anything , they use only onion, tomatoes and garlic and that’s it.

So I’ve sort of modified the recipe slightly and added some of my favourite ingredients and yes this chicken will be a best companion of Sadza or rice… Here is the recipe….

Ingredients

Chicken cutlets (preferably thighs)
1 cup passata tomatoes/chopped tomatoes
1 medium onion chopped
2 spring onions chopped

1/4 each of red, green and yellow bell peppers chopped
2 Teaspoons minced garlic and small knob ginger

1 Tablespoon vegetable oil
1/2 Teaspoon dried parsley
1 Tablespoon paprika

1/2 Teaspoon curry powder
2 Maggie Cubes
1 tablespoon dried parsley & mixed herbs
Salt and pepper to taste

Method

1. Season chicken with, paprika, salt and pepper. Set aside.

2. In a large skillet, add the tablespoon of oil and heat the oil over medium heat, add 1 teaspoon of the minced garlic and let it release its flavours until the oil is garlic infused.

3. Add the chicken and fry slowly, taking out any browned bits off the bottom of the pot, until chicken is brown.

4. If using fresh tomatoes blend tomatoes, onions, dried parsley, mixed herbs maggi, curry powder and the other teaspoon of garlic. Pour the mixture in the skillet of chicken, bring to a boil and let it simmer until tender (depending on the chicken) about 20- 30 minutes, frequently stirring the saucepan to prevent burns.

5. If using passata tomatoes, add the onion sauté until tender then Pour tomatoes, add curry powder, thyme, parsley, mixed herbs, garlic and the maggi. Bring to a boil and let it simmer for about 20-30 minutes. Adjust thickness of soup with water or stock.

6. Season with salt according to preference. Once cooked, garnish with spring onion or peppers and serve.

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