Arabian Chicken Stew

Arabian Chicken Stew

Ingredients

 450 gram skinless chicken thighs or legs
 2 tomatoes finely chopped
 2 zucchini diced
 1 large onion finely chopped
 1 potato diced
 1 carrot diced
 4 garlic cloves minced
 3/4 cup chopped coriander leaves
 2 tablespoons oil
 2 tablespoons tomato paste
 1 tablespoon coriander powder
 2 teaspoons cumin powder
 1/2 teaspoon black pepper powder
 1/2 teaspoon turmeric powder
 1/4 teaspoon cardamom powder
 1/4 teaspoon cinnamon powder
 Salt
 8 cups of boiling water

Instructions

Add the oil and onion in a hot pan, and cook till the onion turns brown. Add the chicken and cook on medium heat until you see brown patches on either side of the chicken.
Add the potatoes and carrot and stir for 3 minutes.

Add the tomatoes, stir for 3 minutes, and cook on medium heat for five to seven minutes. Add the garlic and spices, stir to mix, and add the zucchini and fixings. Let it simmer for 2 minutes.

Now it's time to season with the salt. Add the boiling water and let the stew cook for 45 minutes, until the chicken is tender. Finish off with the coriander and serve hot. Enjoy!

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