Chicken Stew With Mealie -

Chicken Stew With Mealie

Ingredients

Vegetable oil
1 large chicken, jointed, or several drumsticks
4 onions, quartered
4 garlic cloves, peeled
4 potatoes, skin left on, cut into chunks
5 carrots, cut into chunks
2 bay leaves
2 teaspoons black peppercorns
1 litre (1 ¾ pints) light beer
1 large bunch of fresh parsley, chopped
Salt
5 baby squash, halved
100g (4oz) mushrooms, halved
175g (6oz) French beans, halved
Cayenne pepper

For the Mealie

175-225g (6-8oz) spinach
2 tablespoons vegetable oil
Aromat seasoning
Salt
Cayenne pepper, to taste
175g (6oz) mealie meal (maize flour, available from health food stores)

Details

Serves: 4

Method

1.Heat some oil in a pan and fry the chicken, turning frequently, for 20-25 minutes.

2.When almost cooked, remove from the pan and reserve.

3.Put the onions and garlic into the pan and cook gently for a few minutes.

4.Return the chicken to the pan, add the potatoes, carrots and bay leaves, peppercorns, beer and half the parsley, season with salt, then simmer for 20 minutes.

5.Add the squash, mushrooms and French beans and cook for a further 10 minutes.

6.Meanwhile, make the mealie. Put the spinach in a pan with 300ml (½ pint) of water and simmer for a few minutes until cooked. Add the oil, Aromat, salt and cayenne pepper.

7.Allow to cool slightly, then add the mealie and stir well to stop it going lumpy. Cover and cook over a low heat for about 3 minutes. Stir well, cover again and cook for a further 5 minutes.

8.Sprinkle the rest of the parsley over the chicken and dust with cayenne pepper. Serve with the mealie.

Related food category:

• Chicken