Rustic Chicken and Potatoes in a Dutch Oven

 A dutch oven is something that I always wanted and this Mother’s Day the family lovingly presented me with one. What if it was a size smaller than the one I really wanted. I think cooking chicken in this oven makes it taste better.

Rustic Chicken and Potatoes in a Dutch Oven
1. 2 lbs Chicken cubed (breast, thighs, any part works)
2. 3 medium potatoes quartered
3. 1-2 cups shallots (red onions works)
4. 8-10 green chilies
5. 2 tbsp of minced garlic and ginger
6. handful of chopped coriander leaves and stems
7. 2 sprigs of curry leaves + 1 tsp of cumin
8. 2 tbsp of masala powder (3/4 tbsp coriander seeds , 2 tsp of pepper corns, 1/2 tsp of cumin, piece of cinnamon and a few cloves – roasted and powdered)
9. 3 ripe red tomatoes diced
10. 1/2 tbsp of red chili powder
11. 1 tbsp of lemon juice
12. salt to taste
13. 2 tsp of turmeric powder
14. 4-5 tsp of oil (a bit more than I usually add but well worth it)

Prep the chicken
1. Sprinkle the turmeric on the chicken and let it sit for about 20 minutes

1. Heat about 3-4 tsp of oil in the Dutch Oven, coat it evenly on the surface, when hot add the chicken and let it brown on both sides and set aside
2. Add the cubed potatoes and let it brown as well (loosen the bits stuck to the bottom before adding the onions)
3. Add more oil if required add curry leaves and cumin and add the minced garlic and ginger and let them saute for a few minutes, add the onions and let it brown nicely
4. Now add the powdered masala powder followed by the diced tomatoes and cook till the tomatoes become mushy
5. Add the chicken and potatoes, minced coriander leaves, salt and about 2 cups of water
6. Set the heat to below medium and let cook for about 30 minutes or so.
7. Just before it is done add the red chili powder and the lemon juice

Taste great with rice or bread of any kind.

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