Dutch Chicken Stew
A hearty and flavorful stew made with tender chicken, tamarind, and dutch spices. Perfect for a cold winter evening.
Ingredients
- ●1 lb tender chicken breastcut into 1-inch pieces
- ●2 tbsp tamarind pastesoaked in 2 tbsp hot water
- ●1 tsp dutch spice blendcontaining cumin, coriander, and turmeric
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 tbsp all-purpose flourfor thickening
- ●2 cups chicken brothlow-sodium
- ●1 cup stewhomemade or store-bought
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Add the chicken and cook until browned on all sides, about 5 minutes.
- 3
Remove the chicken from the pot and set aside.
- 4
Add the onion and garlic to the pot and cook until the onion is softened, about 3-4 minutes.
- 5
Stir in the tamarind paste, dutch spice blend, and flour. Cook for 1 minute.
- 6
Gradually add the chicken broth, whisking continuously, and bring to a boil.
- 7
Return the chicken to the pot and add the stew.
- 8
Reduce the heat to low and simmer, covered, until the chicken is cooked through and the stew has thickened, about 20-25 minutes.
- 9
Season with salt and pepper to taste.
- 10
Serve hot, garnished with chopped fresh herbs, if desired.