Entree: Lesotho – Sesotho Chicken Stew

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) vegetable oil or sunflower oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium carrots, sliced, approx. 6 oz (170 g)
- 2 medium potatoes, peeled and cubed, approx. 1 lb (454 g)
- 1 can (14 oz) (400 g) crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) chicken stock or water
- 1 bay leaf
- 1 tsp (5 g) paprika
- 1 tsp (5 g) mild curry powder (optional, for warmth)
- Salt, to taste (about 1 to 1 1/2 tsp / 5–8 g)
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or coriander (cilantro) for garnish

Instructions

1. Pat the chicken pieces dry and season lightly with salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, warm the oil. Brown the chicken in batches until golden on all sides, about 6–8 minutes per batch; transfer browned pieces to a plate.
2. Reduce heat to medium, add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the garlic and ginger and sauté 1 minute until fragrant.
3. Stir in the tomato paste and cook 1–2 minutes, then add the crushed tomatoes, paprika, and curry powder (if using). Return the chicken pieces to the pot and pour in the chicken stock or water so the chicken is mostly covered. Add the bay leaf.
4. Bring to a gentle simmer, cover partially, and cook 20 minutes. Add the carrots and potatoes, adjust seasoning with salt and pepper, then continue simmering until the chicken is cooked through and the vegetables are tender, about 25–30 more minutes.
5. Remove the bay leaf. If a slightly thicker sauce is desired, simmer uncovered 5–10 minutes to reduce. Taste and adjust seasoning. Garnish with chopped parsley or coriander and serve hot with pap, rice, or soft bread.