How To Make Chicken Carrot Stew

Chicken Carrot Stew

Chicken Carrot Stew is my solution to the current tomato scarcity in Nigeria.The recent pest infestation called Tuta Absoluta has seen prices of tomato jump through the roof. The first time I was hit with the high price of tomato was about four weeks ago and since then I have had to creatively selected more non-tomato dishes. Tomato is such an attractive fruit /vegetable, that red color just brightens things up. Whilst I have found many other dishes to replace my stew and Jollof rice, I still long for a red tomato colored sauce to go with my stew.

When my daughter @afrolems first planned to cook carrot stew I was  one of the skeptics who was not excited about the prospect of carrot in stew. After trying her version I was sold. So basically I can cook my stew without having to depend on tomato. I just pray and hope that nothing happens to carrots too. I know that carrot traders are wondering why the new demand for carrots. Little do they know that food bloggers have come to the rescue to provide a solution to stews. The taste of tomato as you know is slightly tangy even when you boil it. This is what I find missing with carrots so I used lemon to correct it and voila my Nigeria stew was ‘on point’ . Will I go back to tomato for stew when its supply is better? Yes I will. However I also have the option of using carrot either on its own or in combination with tomato.

For now here is my Chicken Carrot stew cooked to perfection. It actually was very comparable in a blind test to tomato stew. You cannot guess that this stew has any carrot in it. So guess what you have the benefit of yur stew and also the vitamin A that comes with Carrots

Recipe for Chicken Carrot Stew?

2-3 Chicken laps

6 pieces medium size Carrots

6 pieces Tatashe

4-6 pieces Scotch Bonnet Pepper

1 medium bulb Onion

2 small bulb Garlic

1/2 teaspoon minced Ginger

1 table spoon  Lemon juice

1/2 teaspoon Curry Powder

Few leaves fresh or dry Rosemary

2 cooking spoons Vegetable oil

Chicken seasoning cube to taste

1/2 teaspoon ground dry Pepper (optional)

 

Method

1. Cut up and season the chicken with garlic, ginger, chicken seasoning, dry pepper and salt to taste. Allow to marinade for about 30 minutes.

2. Steam chicken in its juice for about 10- 15 minutes . Take out chicken and place in an oiled baking tray and brown in the oven. No need to drizzle oil on the chicken. Treating chicken this way is quite healthy. The baking after cooking gives that fried feeling and texture without the oil.

3. Grate carrots or cut into small pieces.

4. Wash and cut up tatashe , pepper and onion into large chunks and cook whole till almost soft.

5. Add carrots and cook till all vegetables are soft. Take off heat and allow to cool.

6. Blend into a smooth paste.

7. Heat the oil and add chopped onion and fry till soft and translucent.

8. Pour in the tatashe/carrot/pepper blend and chicken stock. Fry till dry. Whilst it is frying, add curry, rosemary and lemon juice. If you cannot find lemon juice , then use lime juice but slightly less quantity as lime is more tangy.

9. Correct seasoning and add the chicken and cook for about 2 minutes.

10. Serve stew with rice, plantain, spaghetti or any carb of choice.