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TASTY CHICKEN STEW RECEIPE

A hearty pot of chicken stew will always be a crowd favourite.

What You’ll Need - Serves 4

8 Chicken Pieces

4 Large Potatoes

4 Carrots

1 Cup Frozen Peas

1 Onion

4 Garlic Cloves

I Can Tomatoes (400g)

1 Tbs Paprika

1 Tbs Cumin

1 Tbs Coriander

1 Tbs Dried Oregano

2 Cups Chicken Stock

2 Cups Water

salt and pepper

Prep - 10 Minutes

Finely dice the onions and garlic cloves

Peel and chop the potatoes and carrots into medium sized chunks

Season the chicken pieces with salt and pepper

Let’s Get Cooking - 30 Minutes

In a large pot, heat cooking oil and add the chicken pieces in one at a time. Fry until both sides are golden brown.

Remove the chicken from the pot and set them aside.

Add onions and garlic to the pot and fry until soft.

Add the cumin, coriander, oregano and paprika and combine

Add the tomatoes and mash them slightly. Combine with the onions and spices.

Add back the chicken pieces. Add the potatoes and carrots and combine.

Pour in the chicken stock and one cup of water first (add the second one only if needed)

Taste for salt and season with salt and pepper if needed.

Allow to simmer at medium heat for 20 minutes until the potatoes are soft.

Add the peas just before serving and mix.

ENJOY, if you'd like to ask. Please send us a message.

We are sharing recipes for our special dishes with all the foodies
A simple slow roasted chicken is underrated. Perfectly moist flesh scented with herbs and crispy salted chicken skin. This recipe is a must try.

What You’ll Need - Makes 1 Chicken

1 Full Chicken

40g Fresh Thyme

40g Fresh Sage

20g Rosemary

2 Cups White Wine

1 Full Head Garlic

2 Lemons

Cooking Oil

Salt & Pepper

Prep - 15 Minutes

Preheat Oven at 180 degrees (bake)

Divide your herbs into 3 (One bunch for the marinade, one for the inside of the chicken and one for baking tray.

Finely dice the first batch of herbs for the marinade. Mix these with the juice of 1.5 lemons. Season this with salt and pepper and add 4 Tbs of cooking oil.

Slice the full head of garlic in half (With the peels on)

Season the outside of the chicken, inside and under the skin with salt and pepper

Rub the herb and lemon marinade all over the chicken, inside the chicken and under the skin of the chicken (especially by the chicken breast)

Place the 2nd batch of the herbs inside the cavity. Add one half of the garlic head inside the cavity. Add the unused half lemon into the cavity with the peel of the lemon facing outside.

Place the 3rd batch of herbs onto a baking tray. Scatter the garlic cloves from the other half of the globe of garlic. Pour the wine into the baking tray.

Place the chicken (breast up) on top of the herbs. I like to add another sprinkle of salt & pepper before putting it in the oven.

Let’s Get Cooking - 60 Minutes

Roast the oven at 180 degrees for an hour.

I like to turn the chicken around so the back can also get crispy 20 minutes before removing it from the oven.

Carve and serve

DELICIOUS OFFALS

Offal can be so delicious if prepared well. If you've got a weak stomach, we suggest finding tripe that's already been cleaned for you because cleaning tripe puts most people off eating it. If you have a pressure cooker, it will reduce your cooking time to a fraction of this.

What you'll Need - Serves 4

500g Tripe

1 Onion

2 Tsp Powdered Brown Onion Soup

2 Beef Stock Cubes

2 Fresh Chilies (Optional)

Salt

Prep - 20 Mins

If your tripe isn't already cleaned, clean it thoroughly (Or you'll be chewing a lot of sand)

Cut up your tripe into bite size pieces

Let's Get Cooking - Approximately 6 Hours

In a large pot, place your tripe and top the pot off with water, add the stock cubes and allow to boil at medium heat until tender

Keeping adding water to the pot as it cooks. This takes about 4 -5 hours depending on how fresh your tripe is. The fresher the tripe, the quicker it cooks.

Once the tripe is almost cooked, chop onions and add to the tripe and a fill the pot with water.

Mix the brown onion soup with a small amount of water and add to the pot of tripe and cook for another hour.

Taste your tripe to see if it’s tender enough. If it is, allow the water to reduce and form a gravy before serving.

Season with salt to taste.