Chicken cumin stew slow cooker
Easy to make flavoursome meal
Chicken cumin stew can be made using either a slow cooker or on the hob.
It’s very easy to make and great served with:
- A French stick, Tiger rolls or rice
- or ideally Cassava bread (gluten free bread that tastes a bit like white bread)
Fresh tomatoes are great for making stews, and will add extra flavour. Please note the original recipe is slightly bland, add more cayenne pepper if you prefer it a bit spicier.
Central African Republic Cuisine
I originally found this recipe when researching recipes in the Central African Republic (as part of the country recipe challenge) and tastes lovely.
The beauty of food from the Central African Republic is that many meals use locally grown ingredients, such as cassava (see below), rice, squash, spinach, pumpkins and plantains. Similarly many meals include fish, chicken and game.
The changes I made.
A key advantage of this recipe is that many of the ingredients can be bought in supermarkets. However there are 2 key items not easy to get:
Item 1 – Taro
In the recipe I replaced Taro with Sweet Potato. Taro is widely used in Africa, and has many advantages (such as higher levels of fibre then sweet potato). But the flavour is quite similar.
Item 2 – Cassava bread
In the Centra African Republic this recipe is often served with Cassava bread or Fufu. Neither of which you can buy in major shops. However Cassava flour is available from Amazon if you would like to make your own bread.
Item 3 – Slow cooker
The original recipe was designed to be made on the hob, which is quite easy to do. If you want to cook it on the hob then:
- Add all the ingredients (except the chicken & sweet potato) into a large pot and stir well. Bring to the boil and simmer for about 20 minutes (covered with a lid)
- Then add the chicken and sweet potato bits and simmer for 40 minutes – until the chicken and potato are cooked.
How to make Chicken cumin stew
Ingredients:
- 2 Chicken breasts – cut into bite size pieces
- 2 Sweet potato (Medium size) – peeled and cut into pieces
- 1 large onion
- 4 cloves garlic
- 500 ml Passata
- 1 can chopped tomatoes
- 1 tbsp cumin
- 1/2 tsp cayenne pepper
- Salt & pepper
Equipment
- 1 Slow cooker
- 1 Saucepan
- Knife & chopping board
Instructions
1 – Prepare the ingredients
- Chop the onion into small bits, chop & crush the garlic
- Peel and cut the sweet potato into bite size bits
- Cut the chicken breasts into bite size bits
2 – Prepare the sauce
- Add all the ingredients (except chicken & sweet potato) into the slow cooker
- Mix well and then add the chicken & sweet potato bits
3 – Make the stew
- Heat on a low setting for 6 hours
How to serve chicken cumin stew.
Serve with either
- Baton de Manioc (also called Chikwangue or cassava bread) – gluten free bread that tastes a bit like white bread.
- Or Fufu – similar to cassava but with a slightly sour taste
- Or Rice.
Lastly it is often enjoyed with a glass of banana wine or palm wine
.
Chicken cumin stew
Equipment
- 1 Slow Cooker
- 1 Chef Knife
- 1 Chopping Board
Ingredients
- 2 Chicken breasts
- 2 Sweet potato medium size
- 1 Onion large
- 4 cloves Garlic
- 500 ml Passata (or 1 can tomato juice)
- 1 can Chopped tomatoes
- 1 tbsp Ground cumin
- 1 tsp Cayenne pepper
- Salt and Pepper
Instructions
Step 1 – Prepare the ingredients
- – Chop the onion into small bit, chop & crush the garlic. Peel and cut the sweet potato into bite size bits
- – Cut the chicken breasts into bite size bits
Step 2 – Prepare the sauce
- – Add all the ingredients (except chicken & sweet potato) into the slow cooker
- – Mix well and then add the chicken & sweet potato bits
Step 3 – Make the stew
- – Heat on a low setting for 6 hours
Video
Nutrition
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The country recipe challenge.
This recipe is part of my country recipe challenge, where I am trying to find 1 recipe from each country in the world.
The easiest way to keep updated is to follow me on either my Instagram or Facebook page
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