Armenian Coconut Chicken Stew

Ingredients

• 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
3. 3.
   Sprinkle the ground cumin, paprika, ground coriander, salt, and black pepper over the chicken. Stir well to coat the chicken evenly with the spices.
4. 4.
   Pour in the coconut milk and chicken broth, and bring the mixture to a simmer.
5. 5.
   Add the diced potatoes, sliced carrots, and diced red bell pepper to the pot. Stir to combine.
6. 6.
   Cover the pot and let the stew simmer for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Serve the Armenian Coconut Chicken Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken thighs — To ensure tender and juicy chicken, avoid overcooking. Cook until the chicken is just cooked through to maintain its moisture.
• Coconut milk — Shake the can of coconut milk before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or red pepper flakes.
• Serve the stew with warm crusty bread to soak up the delicious broth.
• Feel free to add other vegetables such as peas or green beans for added color and texture.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last few minutes of cooking.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Armenian Coconut Chicken Stew in deep bowls, allowing the aromatic steam to rise and tantalize your senses. Accompany it with a side of warm bread or fluffy rice to soak up the creamy broth. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

To enhance the presentation, sprinkle some paprika or cumin on top of the stew before serving. Arrange a few cilantro leaves on the side of the bowl for an added touch of elegance. Serve the stew in colorful ceramic bowls to showcase the vibrant colors of the dish.