Entree: Djibouti – National Cuisine – Djiboutian Chicken Stew (Hearty spiced tomato-based chicken stew with vegetables and warm Horn of Africa spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 6 bone-in chicken thighs, approx. 3 lb (1.36 kg) total
- 3 tbsp (45 ml) vegetable oil
- 2 medium onions, thinly sliced, about 10 oz (280 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 ml) grated fresh ginger (about 6 g)
- 2 tbsp (30 ml) tomato paste
- 14 oz (400 g) crushed tomatoes
- 2 cups (480 ml) chicken stock
- 2 medium potatoes, peeled and cut into chunks, about 12 oz (340 g)
- 2 medium carrots, sliced, about 6 oz (170 g)
- 1 red bell pepper, sliced, about 5 oz (140 g)
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground cardamom
- 1/2 tsp (2.5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground turmeric
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tsp (5 ml) harissa or chili paste, or to taste
- 1 tbsp (15 ml) lemon juice (about juice of 1/2 lemon)
- Salt to taste
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- Juice of 1 lime, about 2 tbsp (30 ml), for serving

Instructions

1. Pat the chicken dry and season lightly with salt and black pepper. Heat the vegetable oil in a heavy pot over medium-high heat and brown the chicken thighs on both sides, 6–8 minutes total; remove and set aside.
2. Reduce heat to medium, add the sliced onions and cook until softened and beginning to brown, about 6–8 minutes. Stir in the garlic and grated ginger and cook 1 minute until fragrant.
3. Add the tomato paste and cook, stirring, 1–2 minutes to caramelize. Stir in the crushed tomatoes, chicken stock, ground cumin, cardamom, coriander, turmeric, black pepper, and harissa.
4. Return the browned chicken to the pot. Bring to a gentle simmer, cover partially, and cook 20 minutes.
5. Add the potatoes, carrots, and red bell pepper. Continue to simmer, uncovered or partially covered, until the chicken is cooked through and the vegetables are tender, about 20–25 more minutes. Stir occasionally and add a splash of water or stock if the stew becomes too thick.
6. Adjust seasoning with salt, lemon juice, and more harissa if desired. Finish with chopped cilantro and serve with lime wedges and rice or flatbread.