Summary

Ingredients

• Oil, for frying
• 1 large chicken, cut into 6 parts
• 2 onion (s), cut into rings
• 6 tomato (s), chopped
• 2 carrot (s), cut into sticks
• 1 parsnip (s), cut into sticks
• 1 stick cinnamon
• salt and pepper
• Chili powder, piri-piri
• 1 large red pepper (s), cleaned and thinly sliced
• 1 large bell pepper (s), yellow, cleaned and thinly sliced

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Instructions

1. Heat the oil in a Dutch oven. Brown the chicken evenly in it, in portions if necessary. Add onions, tomatoes, carrots, parsnips, cinnamon, salt and pepper and 750 ml of water. Bring the contents of the pot to the boil and stir in some piri piri, then cover and simmer gently for 30 minutes.
2. Put the peppers in the pot, put the lid back on and simmer the ingredients for another 30 minutes until the chicken and vegetables are soft.
3. Use the slotted spoon to place the chicken and vegetables in a preheated serving bowl and keep warm.
4. Let the cooking liquid boil vigorously until it is reduced by about a third. Season to taste and, if necessary, add more piri piri. Pour the sauce over the meat and vegetables, then serve.