Mozambican 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 vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 20g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they turn golden brown and fragrant.
3. 3.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
4. 4.
   In a small bowl, combine the ground cumin, coriander, paprika, turmeric, and chili powder. Sprinkle this spice mixture over the chicken and stir well to coat.
5. 5.
   Pour in the coconut milk, diced tomatoes, tomato paste, and chicken broth. Stir everything together until well combined.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 30 minutes, or until the chicken is cooked through and tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Coconut Chicken Stew hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the stew. Enjoy with steamed rice or crusty bread.

Treat your ingredients with care...

• Chicken thighs — Make sure to trim any excess fat from the chicken thighs before cutting them into bite-sized pieces to ensure a leaner and more tender result.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the creamy part is well mixed with the liquid. This will help achieve a consistent texture in the stew.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add a chopped chili pepper to the stew.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• To add some extra vegetables, you can include diced bell peppers or carrots to the stew.

Serving advice

Serve the Mozambican Coconut Chicken Stew hot over a bed of steamed rice or with crusty bread to soak up the flavorful sauce. Accompany it with a side of fresh salad or sautéed greens for a complete and satisfying meal.

Presentation advice

Garnish the Coconut Chicken Stew with a sprinkle of fresh cilantro leaves 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 stew.