This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a large saucepan, heat oil on high. Brown chicken for 4-5 minutes, turning. Set aside.
2.In same pan, sauté onion for 3-4 minutes until tender. Add garlic and baharat, then sauté for 30 seconds until fragrant.
3.Add tomatoes, celery and carrot. Simmer for 2-3 minutes, then add stock.
4.Return chicken to pan with kumara, courgette and chickpeas. Bring to the boil. Reduce heat to low and simmer, partially covered, for 40-45 minutes until very tender.
5.Serve stew accompanied with yoghurt, lemon wedges and bread.
Note
- Accompany with couscous and a salad of chopped tomato, parsley and olive oil.