Chicken Stew goes hand in hand with beef stew in terms of popularity in Zimbabwe. It’s one of the dishes that you will find at most takeaways and delicatessens in supermarkets.

I however put a little twist in this one. Am planning to do true traditional Zimbabwean Chicken Stew with huku yechiboyi aka road runner (free range chicken).

Ingredients:

700g chicken, preferably thighs
1/2 medium onion (chopped)
1 whole tomato (chopped)
1/4 green pepper (chopped)
1 tsp salt
5 tbsp fresh cream
450ml water
oil for frying

Instructions:

Step 1: Place your chicken portions into a good sized pot. Add water and salt. Partly cover and bring to the boil for about 10–15 minutes or until the water is almost vaporized.

Step 2: Add oil to the pot and brown the chicken.

Step 3: When the chicken has browned up add garlic (1 clove, chopped) and ginger (1/4 tsp, chopped) and stir. Add onions ( 1/2 medium onion, chopped) and sweat them (2 minutes). Add tomatoes (1 whole tomato, chopped) and green pepper (1/4 green pepper, chopped) and stir.

Step 4: When the tomatoes and pepper are cooked through add water (150 ml) and fresh cream (4 tbsp). Stir and simmer on low heat for 5 minutes so all the flavours can marry. And that’s it!! Quick and easy.

Tips:

Use Local Ingredients: Whenever possible, source local Zimbabwean ingredients for an authentic flavor.

Chicken Selection: Opt for a whole chicken or chicken pieces with bones for a richer and more flavorful stew.

Marination: Marinate the chicken in a blend of spices, herbs, and possibly a bit of lemon juice or vinegar for added depth of flavor.

Slow Cooking: Allow the stew to simmer slowly on low heat. This helps the flavors meld and the chicken to become tender.

Vegetable Additions: Enhance the stew with traditional Zimbabwean vegetables like okra, pumpkin, or leafy greens for added nutrition and authenticity.

Groundnut Paste (Peanut Butter): Many Zimbabwean stews incorporate groundnut paste for a creamy texture and nutty flavor. Add it in moderation and adjust to taste.

Spice Blend: Experiment with a blend of Zimbabwean spices like peri-peri, ground coriander, and cumin for an aromatic and flavorful stew.

Serve with Sadza: Traditional Zimbabwean stews are often served with sadza (maize porridge) or rice. Consider pairing your stew with one of these staples.

FAQs:

1. Can I use boneless chicken for the stew?

While bone-in chicken is traditional for richer flavor, you can use boneless chicken if preferred. Adjust the cooking time accordingly.

2. How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes to allow the flavors to penetrate. Longer marination, even overnight, can enhance the taste.

3. What substitutes can I use for groundnut paste?

If groundnut paste is not available, you can use peanut butter as a substitute. Thin it with a bit of water to achieve the desired consistency.

4. Can I make this stew in advance?

Yes, stews often taste even better the next day. Prepare it in advance, refrigerate, and reheat for a convenient meal.

5. Is there a vegetarian version of this stew?

Yes, you can make a vegetarian version using a mix of hearty vegetables and substituting chicken with tofu or beans for protein.

6. How spicy is Zimbabwean Chicken Stew?

The spiciness can be adjusted to personal preference. Start with a smaller amount of spice and adjust as needed, keeping in mind the traditional love for bold flavors.