Xinjiang-Style Chicken and Potato Stew with Peppers
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Ingredients
- 700 g bone-in chicken thighs
- 300 g waxy potatoes, diced
- 1 red pepper, sliced
- 1 onion, sliced
- 1 tsp cumin seeds
- 1 tbsp dark soy sauce
- 1 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 424 kcal
- Protein
- 31.5 g
- Carbohydrate
- 18.1 g
- of which sugars
- 4.8 g
- Fat
- 24.8 g
- of which saturates
- 6.6 g
- Fibre
- 2.8 g
- Salt
- 0.99 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a heavy-based pan and brown the chicken for 5 minutes.
- 2
Add the onion and cumin seeds and fry for 4 minutes, until softened.
- 3
Pour in the dark soy sauce and enough water to cover the chicken.
- 4
Bring to a simmer, cover and cook gently for 25 minutes.
- 5
Add the potatoes and simmer uncovered for 15 minutes, then add the peppers and cook for a further 5 minutes, until the chicken and potatoes are cooked through with no pink remaining.
- 6
Serve with steamed rice.
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