From everyone at Cobra Chomp we would like to wish you a wonderful Happy Holidays! To make the holiday potluck gatherings easy and creative, I have a personal favorite one pot meal recipe that adds a warming Southern spiced flavor to the table. This easy to make Southern spiced chicken stew pairs great with any types of pastas, rice and couscous. The finished chicken broth is so flavorful, it is a perfect pairing with garlic breads.
Southern Spiced Chicken Stew
Serving Size: 4 people
Total preparation and cooking time: approx. 1 hour
Ingredients:
- Chicken legs: 8 to 10 pieces
- Cumin seeds: 1 tablespoon
- Chilli spice mix: 1 tablesoon ( I used my favorite Tender Loving Spice Co’s spice mix.)
- Red onion: 1G
- Ginger: a couple of thick slices
- Garlic: a couple of cloves
- On the vine tomatoes: 4
- Bay leaves: 3 leaves
- Cinnamon stick: 2 sticks
- Low sodium chicken broth: 1 cup
Instructions:
1. Using paper towel, gently pat down the chicken legs to soak up extra moisture. Make 1 or 2 cuts on the meat. This will allow for meat to cook more thoroughly easily. Season chicken legs with some salt and pepper, set aside for 20 minutes. While waiting, skin and cut the ginger into thick pieces. Chop the red onion and tomatoes into small squares.
2. On medium high heat, add olive oil to the pot. Wait until oil is well heated, put the chicken legs in and sear each side for about 3-5 minutes on each side. Remove the chicken legs.
3. In the same pot, add the cumin seeds and chilli spice or your favorite southern spice mix, stir 15 to 20 seconds. Add the garlic cloves, red onions and the ginger slices. Stir for about 2 minutes.
4. Add the tomatoes. Stir for another 2 minutes.
5. Add the cinnamon sticks and bay leaves into the pot, gently place them into the mixture. Reminder that both of these ingredients will need to be removed from the pot at the very end so be sure to count exactly how many pieces of each you have put in.
6. Turn to medium heat. Let all the ingredients cook for about 10 minutes.
7. Add chicken back to the pot. Gently move and place them well into the ingredients. Slowly add in the low sodium chicken booth. Cover and let boil first. After initial boil, turn to low heat. Cook for another 30 to 45 minutes depending on your preference of the tenderness of the chicken legs.
8. When the chicken legs have reached desired tenderness, remove the cinnamon sticks and bay leaves. The stew can be served on the pot.
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