Chicken thighs stew

Chicken thighs stew

Yes I know, that blog suppose to by about art and crafts, and yet I give you mostly food recipes.

Well, cooking I do every day, but unfortunately this days not much time left to art and crafts. I hope that in my next post It will change.

However, today the post is about Smoke paprika flavoured chicken stew, but not only that, the stew includes a lots of vegetables. As most of my stews, I cooked the stew in the oven and not on the stove, as I truly believe in the merit of cooking in the oven. You should give it a try, and experiment in cooking stews in the oven instead on the stove. In the oven, perhaps because the temperature is a lot hotter, the stew obtain a depth of flavour that I never get by cooking it on stove.

Any way, here it is.


8 Skin of, chicken thighs.

2 Cubed aubergines.

1 Turnip quartered.

4 Thickly sliced carrots.

2 Onions cut into half.

2 Green bell peppers roughly cut.

2 Cups chicken stock.

1 Teaspoon coriander powder.

½ Teaspoon turmeric.

4 tablespoon tomatoes puree.

Olive oil.



In a heavy bottom (not so shallow) skillet, heat up the oil and fry the chicken thighs on both sides until golden in colour. Don’t over fry it, as you want to leave some of the cooking process to take place in the oven. If you leave it to fry long enough, it won’t stick to the skillet and that is also the time to flip it over to the other side. When it’s ready take it out and put aside.

Sauté the onions until soft and set aside.

Add the spices and mix well on moderate heat for two minutes.

Increase the heat and add the rest of the vegetables, mix well and keep cooking until the vegetables start (but just) to burn.

Add the chicken thighs and the onions, mix for minute or two and then add the stock and the tomatoes puree, gently mix and bring to boil.

Cover the skillet and bake it in the oven at 180 degrees C’ for at last one hour and maybe little bit more. As always, half way through, you need to check, and to add more boiling water if it is dry. Don’t add to much, but if you do than by the end of the cooking time put it on the cooker and quickly boil it to evaporate some of the liquid.

Serve on pasta or rice.

Bon appétit.


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