I propose you discover the recipe for chicken stew. A simple recipe to prepare and delicious to taste, this Rom stew will please all lovers of meats in sauce. A recipe that I highly recommend!
INGREDIENTS
14 Quebec chicken drumsticks, skinless
540 ml (1 can) chickpeas, drained
250 ml (1 cup) tomatoes, fresh diced
1 red pepper, diced
500 mL (2 cups) onions, chopped
2 cups (500 ml) sweet potatoes, chopped
1/2 cup (125 ml) celery, sliced
10 ml (2 tsp.) Sweet paprika
5 ml (1 teaspoon) turmeric
5 ml (1 tsp.) Basil, dried
2.5 ml (1/2 teaspoon) cinnamon
1 ml (1/4 tsp.) Cayenne pepper
15 ml (1 tbsp.) Tamari
15 ml (1 tbsp.) Extra virgin olive oil
1 bay leaf
750 mL (3 cups) low sodium chicken broth
2 garlic cloves, minced
PREPARATIONS
The longer this Rom stew is allowed to simmer at a low temperature, the better it is, since it gives all its flavors time to combine harmoniously.
Place the chicken drumsticks in the bottom of the slow cooker.
Spread the chickpeas, tomatoes, red pepper, onions, sweet potato, and celery on top.
Combine the spices, including garlic and bay leaf, with the chicken broth, tamari sauce, and olive oil, and pour over the contents of the slow cooker.
Cover and cook over low heat for 6 to 8 hours (over high heat for 3 to 4 hours).
The sauce can be thickened if needed by dissolving a tablespoon of corn starch in 125 ml (½ cup) of the stew sauce. Add the sauce to the stew and mix well.
