Fongadina with a Belarusian Twist

Ingredients

In this adaptation, we have replaced some of the traditional Malagasy ingredients with Belarusian flavors. Instead of using local Malagasy spices, we have incorporated a blend of Belarusian spices to infuse the stew with a unique flavor profile. Additionally, we have added coconut milk to create a creamy and slightly sweet base, which is not typically found in the original Fongadina. We alse have the original recipe for Fongadina, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 bay leaf 1 bay leaf
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 20g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they turn golden brown.
3. 3.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
4. 4.
   Stir in the paprika, dried dill, caraway seeds, and bay leaf. Cook for another minute to release the flavors.
5. 5.
   Pour in the coconut milk and bring the mixture to a simmer.
6. 6.
   Add the diced potatoes to the pot and season with salt and pepper.
7. 7.
   Cover the pot and let the stew simmer for about 30 minutes, or until the chicken is cooked through and the potatoes are tender.
8. 8.
   Remove the bay leaf from the stew before serving.
9. 9.
   Garnish with fresh parsley and serve hot with crusty bread or steamed rice.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Caraway seeds — Toasting the caraway seeds in a dry pan for a few minutes before using will enhance their flavor.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes.
• If you prefer a thicker stew, you can mash some of the cooked potatoes into the broth to create a creamier texture.
• Feel free to add other vegetables such as carrots or bell peppers for added color and flavor.
• Adjust the seasoning according to your taste preferences. You can add more paprika or dill if desired.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Belarusian Coconut Chicken Stew hot in individual bowls. It pairs well with a side of crusty bread or steamed rice to soak up the flavorful broth.

Presentation advice

Garnish each bowl of stew with a sprig of fresh parsley to add a pop of color. Serve the stew in rustic bowls or clay pots to enhance the cozy and comforting presentation.