Ingredients:
¦ 45ml (3 tablespoons)
olive oil
¦ 8 chicken thighs
¦ 1 red onion, chopped
¦ 10ml (2 teaspoons)
grated ginger
¦ 250ml (1 cup) water
¦ 3ml (½ teaspoon) turmeric
¦ 4 carrots, cut into sticks
¦ 1 brinjal, cubed
¦ 12 pitted green olives
¦ salt and pepper to taste
¦ bunch of coriander, chopped
¦ lemon wedges to serve
Instructions:
Heat oil in a large saucepan,
add chicken and fry until lightly
browned.
Add onion and ginger and
fry for a further 2 minutes. Add
water, turmeric, carrots, brinjal
and olives. Season and stir well.
Bring to a boil and cover
tightly. Simmer for 30 minutes
until the chicken is tender.
Uncover and increase the heat
for about 5 minutes to reduce
the sauce a little. Add coriander
and serve with lemon wedges
for squeezing over.
You can also use
beef or lamb for this stew.
Substitute green olives with
black olives, if desired.