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Member recipe

West African Chicken Stew

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Serves 6

This is a very cheap, healthy, filling meal for those long cold winter nights.

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  • 4 Fresh on the bone chicken thighs, skin removed.
  • 1 medium onion, diced
  • 5 cloves garlic, diced
  • 4x 400g tins chopped tomatoes
  • 4 fresh tomatoes, diced
  • 2 tsp chilli powder
  • Bag of baby leaf spinach
  • 1 tbsp olive oil.
  • Basmati rice


    1. Heat the oil in a large pot and gently sweat the onion and garlic on a medium heat until translucent. Do not brown.
    2. Add the tomatoes to the pot and add the chilli powder and stir.
    3. Then add the washed and skinned Chicken thighs to the tomatoes along with the spinach.
    4. Bring to a boil then reduce to a simmer with the lid on for 40 minutes or until the chicken is falling off the bone
    5. Add salt to taste. Best served with basmati rice or pitta bread

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