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Middle Eastern Chicken Stew Recipe

With inspiration from the Middle East, using pomegranate molasses and black garlic. This middle eastern chicken stew is the perfect Winter Warmer.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Cuisine Middle Eastern
Servings 6

Ingredients
  

  • 4 chicken breasts or 6 chicken thighs would also work well
  • 5 cloves of black garlic
  • 1 tablespoon pomegranate molasses
  • 1 heaped teaspoon dried oregano
  • 600 ml chicken stock I used 3 chicken oxo's in 600ml hot water
  • 3 large white potatoes
  • 2 medium cooking onions
  • 2 heaped tablespoons raisins
  • 1 medium chilli or 1/2 teaspoon dried chilli flakes
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon honey
  • 1 inch chunk of ginger finely diced
  • 1 tin green lentils

Instructions
 

  • Peel the potatoes and dice into roughly 1 1/2 inch pieces (just more than a mouthful).
  • Peel and dice the onions.
  • Dice the ginger as finely as you can.
  • In a casserole dish (or slow cooker/pressure cooker) place all the ingredients bar the chicken stock together, and mix so the vegetables and chicken are fully coated.
  • Pour over the chicken stock and cook on a medium heat for 2 1/2 hours (if using a slow cooker or pressure cooker see above for altered cooking times). Check regularly to make sure it isn't drying out, and add a dash more water if it is.
  • Once cooked, take 2 forks and pull the meat apart and mix well.
  • Serve, and enjoy!