Recipe
Romani Chicken Stew
Prep Time: 15 min
Cook Time: 8 hr
Serves: 6
This Romani stew tastes better the longer you cook it on low temperature, as it really gives all those rich flavours time to unite. This stew is the epitome of a one-dish meal, thick and hearty, and all you’ll need is a couple pieces of whole wheat bread for a finishing touch. Love your slow cooker? Share some of your favourite recipes in our comments section.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
14
skinless chicken drumsticks
1
can (540 mL) chickpeas, drained
1 cup (250 mL)
tomatoes, fresh, diced
1
red pepper, diced
2 cups (500 mL)
onions, chopped
2 cups (500 mL)
sweet potatoes, chopped
1/2 cup (125 mL)
celery, sliced
2 tsp (10 mL)
sweet paprika
1 tsp (5 mL)
turmeric
1 tsp (5 mL)
basil, dried
1/2 tsp (2.5 mL)
cinnamon
1/4 tsp (1.25 mL)
cayenne pepper
1 tbsp (15 mL)
tamari
1 tbsp (15 mL)
extra virgin olive oil
1
bay leaf
3 cups (750 mL)
low-sodium chicken broth
2
cloves garlic, minced
Instructions
1
Place drumsticks on bottom of slow cooker.
2
Cover with chickpeas, diced tomatoes, diced red pepper, onions, sweet potato, and celery.
3
Mix spices, including garlic and bay leaf with chicken broth, tamari and olive oil and pour over contents of slow cooker.
4
Cover and cook on low 6-8 hours (high for 3-4 hours).
5
The sauce can be thickened, if desired, by mixing a tablespoon of cornstarch with ½ cup of the sauce from the stew. Add cornstarch mixture to stew and mix well.