One Pot Wonder – (Spicy) Mediterranean Chicken Sausage Stew

If you are new to cooking but want to cook to impress, I suggest you master a simple dish that’s stunning to look at and delicious at the same time. This is one such recipe that you could attempt, while still looking sexy and in control. For the lazy cook too, this makes for a no-brainer recipe as you would only require 1 pot and its nearly about throwing all the ingredients into the pot, cover and simmer and voila, a dinner is served complete with protein and vegetables.
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My guest Iwa wanted something tasty that she could make for her family of 4 that’s easy to execute as she doesn’t like to cook. The sausages adds texture and flavour into the stew, and there’s nobody I know that don’t like sausages! This stew is so versatile and you can make changes depending on your pantry stock. You can use different parts of the chicken meat or chicken breast. You can use bratwurzt or lamb sausages. Even chorizo sausages for a little bit of flair. You can modify the type of vegetables to use, or add extras. Vegetables like zucchini, egg plant, potatoes, mushrooms are great alternatives too. If you are cooking for a spicy sensitive audience, you can opt out of the chili powder completely or tune it up if you like it hot, like I do 🙂

Now look the part of a domestic goddess – put on that apron, and try out this recipe. I can guarantee you, your guests will ask for seconds and you feel like a million bucks!

 

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One Pot Wonder!

One Pot Wonder - (Spicy) Mediterranean Chicken Sausage Stew

Ingredients

  • 8 x chicken drumsticks or thighs
  • 6 sausages
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 1 can chopped tomatoes
  • 1 cup chicken stock
  • 1 carrot, cut into 2cm chunks
  • 3 celery stalks, cut into 2cm chunks
  • 1/2 red capsicum, cut into 2cm squares
  • 1/2 green capsicum, cut into 2cm squares
  • 1 tbsp dry mixed herbs or sprigs of Thyme/Oregano or Rosemary
  • 2 tsp cumin powder
  • 2 tsp smoke paprika
  • 2 tsp chili powder (optional)
  • 2 tbsp plain flour (or arrowroot flour)
  • 4 tbsp oil of choice
  • Quality Salt & Pepper to taste

Method

  1. Marinade the chicken drumsticks with cumin, paprika, chili powder (optional), flour, salt & pepper.
  2. Prepare a dutch oven pot over medium heat with 2 tbsp oil of choice. Once heated, brown the sausages medium cooked. Drain sausages on paper towel.
  3. Add chicken drumsticks into the pot and brown the pieces evenly. Drain chicken on paper towel.
  4. Add chicken drumsticks into the pot and brown the pieces evenly. Drain chicken on paper towel.
  5. Add remaining oil to the pot. Soften the onion in olive/coconut oil. Add the garlic. Once light brown in colour, add the can of tomatoes, with 1 can of water. Let it simmer for 15 minutes on low fire where the stewed tomatoes begins to thicken.
  6. Add remaining oil to the pot. Soften the onion in olive/coconut oil. Add the garlic. Once light brown in colour, add the can of tomatoes, with 1 can of water. Let it simmer for 15 minutes on low fire where the stewed tomatoes begins to thicken.
  7. Add the chicken and sausage pieces into the tomato mixture along with the carrots, celery and herbs. Season with pepper and salt.
  8. Bring the mixture to a boil then turn the fire down, close the cover and let it simmer gently for 15-20 minutes.
  9. Open the cover, stir the capsicums and olives into the mixture. Let it simmer uncovered for 10 minutes.
  10. Check if chicken is cook but testing with with a fork. If fork pierced through the meat and where the meat has detached from the end of the drumstick, the stew is ready.
  11. If you need to thicken the sauce further, remove the chicken pieces. Turn up the flame and let the sauce boil gently until it reaches the consistency you desire before returning the chicken & sausages back into the pot.
  12. Stir to cover the meat with the sauce, and served with steam brown rice or salad.

Additional Info

TIP: If you are not serving it immediately, keep the cover off the pot as covering it will continue to cooking process. And this would result in chicken that is too soft. TIP: If you are doing food prepping, let the stew cool first before you proportion them into containers. Freeze and defrost them in the fridge 12-24 hours prior.

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