Mozambican Coconut Chicken Stew

Ingredients

• 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   In a small bowl, combine the turmeric, cumin, paprika, coriander, and chili powder. Sprinkle this spice mixture over the chicken, ensuring that all pieces are coated evenly.
4. 4.
   Pour the coconut milk into the pot, followed by the diced tomatoes and sliced bell peppers. Stir well to combine all the ingredients.
5. 5.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
6. 6.
   Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in and skin-on chicken pieces. This will add richness to the stew and prevent the meat from drying out during cooking.

Tips & Tricks

• To make the stew spicier, increase the amount of chili powder or add a chopped chili pepper.
• For a creamier texture, use full-fat coconut milk.
• Adjust the cooking time based on the size of the chicken pieces to ensure they are fully cooked.
• Allow the stew to rest for a few minutes before serving to allow the flavors to meld together.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Mozambican Coconut Chicken Stew hot with steamed rice or traditional Mozambican bread. The rice or bread will help soak up the delicious sauce and complement the flavors of the stew.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in a deep bowl or on a large platter to showcase the vibrant colors of the dish.