Seychellois Fruit Bat Stew

Ingredients

• 500g (1.1 lb) chicken thighs, bone-in and skin-on 500g (1.1 lb) chicken thighs, bone-in and skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onions and minced garlic to the pot and sauté until they turn golden brown.
3. 3.
   Add the chicken thighs to the pot and cook until they are browned on all sides.
4. 4.
   Stir in the diced tomatoes, tomato paste, Worcestershire sauce, soy sauce, brown sugar, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Mix well to combine.
5. 5.
   Pour in the chicken broth and season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the chicken is tender and the flavors have melded together.
7. 7.
   Serve the Seychellois Fruit Bat Stew hot with rice or bread.

Treat your ingredients with care...

• Chicken thighs — To enhance the flavor, you can marinate the chicken thighs in the spice mixture for a few hours before cooking. This will allow the flavors to penetrate the meat and result in a more flavorful stew.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a pinch of cayenne pepper to the stew.
• Serve the stew with a side of steamed vegetables to add freshness and balance to the meal.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the stew during the last few minutes of cooking.

Serving advice

Garnish the Seychellois Fruit Bat Stew with fresh cilantro or parsley for a pop of color and added freshness. Serve it with steamed rice or crusty bread to soak up the flavorful sauce.

Presentation advice

Serve the Seychellois Fruit Bat Stew in a deep bowl, allowing the rich sauce to envelop the chicken thighs. Sprinkle some freshly chopped herbs on top for an attractive presentation.