Spicy chicken

By Marlene van Eeden | Published 23 August 2010

Spicy chicken

Here are a few one-pot dishes for vegetarians and meat-lovers. The one-pot could be a heavy iron or cast-iron pot covered with enamel. Go buy one today if you don’t have one – it’s pretty enough to serve in. These dishes are enough for 4-6 people.

You need
• a dash of olive oil
• 1 red onion, chopped
• 2 garlic cloves, bruised
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin
• 2 teaspoons paprika
• 1 teaspoon chilli powder
• 8 chicken fillets, cubed
• 1 tin (410g) chopped tomatoes
• 1 small butternut, peeled and cubed
• 8 dates (fresh if possible, but dried dates will do)
• 2 cups chicken stock
• 1 cinnamon stick
• a handful of fresh coriander leaves, chopped

Here’s how
1.Heat the olive oil in a pot and fry the onion, garlic cloves and ginger until the onion is translucent.
2. Add the cumin, paprika and chilli powder. Stir-fry for 2 minutes.
3. Add the chicken and stir-fry for 5 minutes.
4. Add the tomatoes, butternut, dates, chicken stock and cinnamon. Turn down the heat and simmer for at least an hour. Garnish with coriander and serve hot.

Tips: *Use a cinnamon stick for vegetables and meat dishes, and ground cinnamon for sweet dishes.
* Cover fresh ginger with plastic wrap and keep it in the fridge or carve it into a bit of water and keep it in an airtight jar.

Other recipes to try out:
Coq au vin
Spaghetti with smoked chicken and avocado
 

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