Chicken Stew

(5)

Advanced

3 min

Tender chicken pieces simmered slowly with vegetables, herbs, and savory broth. A wholesome, comforting dish that fills your home with warmth and rich, satisfying flavor.

Premium Ingredients

Curated for flavor and balance. Smaller visuals keep the list dense when your recipe has lots of components.

4 Servings11 Items

Red Onion

Unsalted butter

4 tbsp

Ground cardamom, pref. fresh

¼ tsp

Ground black pepper

¼ tsp

Cloves

Cloves of garlic finely chopped

Ginger, peeled and chopped

1 piece

Berber (spicy cayenne powder)

1 tbsp

Chicken pieces (keep wings aside for another dish)

Renzo Chicken cubes dissolved in 1 litre of water

Hard-boiled eggs, shelled

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Recipe steps

In a saucepan, stir-fry the chopped onions and half of the butter on a low heat. Leave to cook, stirring occasionally, until the onions are soft (approx. 15 minutes). Add the rest of the butter, cardamom, black pepper, cloves, garlic, ginger and Berber (spicy cayenne powder) and cook until the onions are golden and absorb the colour of the spices (approx. 10 minutes).
Add 2 cups of Renzo stock and the chopped chicken, season and cook on a low heat for 15 minutes, then add 1 more cup of stock and leave to cook for 10 minutes.Stir gently and add the hard-boiled eggs (chopped); cook on a low heat for 5 more minutes. Serve with Lentil Stew.