Entree: Zimbabwe – Northern Culinary Region – Mupunga neHuku (Rice served with a hearty stewed chicken flavored with tomatoes, onions, and regional seasonings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 2 cups (370 g) long-grain white rice
- 4 cups (960 ml) chicken stock or water
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced (about 8 oz / 225 g)
- 2 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 2 medium tomatoes, chopped (about 1 cup / 240 g)
- 1 tsp (2 g) curry powder
- 1/2 cup (125 g) smooth groundnut (peanut) butter (optional for regional dovi-style richness)
- 1/2 cup (120 ml) water (to thin peanut butter, if used)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 bay leaf
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- Lime wedges for serving

Instructions

1. Heat the vegetable oil in a large heavy pot over medium-high heat. Season the chicken pieces with 1/2 tsp salt and 1/4 tsp pepper. Brown the chicken in batches, 4–5 minutes per side, then transfer to a plate.
2. Reduce heat to medium and add the sliced onion. Cook, stirring, until soft and beginning to brown, about 8–10 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Stir in the tomato paste and curry powder and cook 1 minute. Add the chopped tomatoes and cook until they break down, about 5 minutes.
4. Return the browned chicken to the pot, add the bay leaf, remaining salt and pepper, and pour in the chicken stock so pieces are partly covered. Bring to a simmer, then reduce heat to low, cover, and simmer gently 25–30 minutes until the chicken is cooked through and tender.
5. If using groundnut butter, whisk it with 1/2 cup (120 ml) water until smooth, then stir into the pot and simmer 5–10 minutes to meld flavors and thicken the sauce. Adjust seasoning.
6. While the chicken finishes, rinse the rice under cold water until water runs clear. In a medium saucepan bring 4 cups (960 ml) water to a boil, add 2 cups (370 g) rice and a pinch of salt, reduce to low, cover and cook 15–18 minutes until water is absorbed and rice is tender. Fluff with a fork.
7. Remove the bay leaf from the chicken. Serve the stewed chicken spooned over the rice, garnish with chopped cilantro or parsley and lime wedges.