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PrintGypsy Chicken Stew
This Gypsy stew tastes better the longer you cook it on low temperature, as it really gives all those rich flavours time to unite. This stew is the epitome of a one-dish meal, thick and hearty, and all you'll need is a couple pieces of whole wheat bread for a finishing touch.
Love your slow cooker? Share some of your favourite recipes in our comments section.
This Gypsy stew tastes better the longer you cook it on low temperature, as it really gives all those rich flavours time to unite. This stew is the epitome of a one-dish meal, thick and hearty, and all you'll need is a couple pieces of whole wheat bread for a finishing touch.
Love your slow cooker? Share some of your favourite recipes in our comments section.
![[+]](/images/uploads/recipes/2010/Nov/12/268_view.jpg)
Gypsy Chicken Stew
14
skinless chicken drumsticks
14
1 can
chickpeas, drained
500 mL
1 can
canned diced tomatoes
796 mL
1
red pepper(s), diced
1
2 cups
onion, chopped
500 mL
2 cups
sweet potatoe(s), chopped
500 mL
1/2 cup
celery, sliced
125 mL
2 tsp
sweet paprika
10 mL
1 tsp
turmeric
5 mL
1 tsp
basil, dried
5 mL
1/2 tsp
cinnamon
2.5 mL
1/4 tsp
cayenne pepper
1.25 mL
1 Tbsp
Tamari
15 mL
1 Tbsp
extra virgin olive oil
15 mL
1
bay leaf
1
3 cups
low-sodium chicken broth
750 mL
2 cloves
garlic, minced
2 cloves
Preparation
Serves 6
Cook time :
8 hours
|
Preparation time :
15 min
Gypsy Chicken Stew
1
Place drumsticks on bottom of slow cooker.
2
Cover with chickpeas, diced tomatoes, diced red pepper, onions, sweet potato, and celery.
3
Mix spices, including garlic and bay leaf with chicken broth, tamari and olive oil and pour over contents of slow cooker.
4
Cover and cook on low 6-8 hours (high for 3-4 hours).
5
The sauce can be thickened, if desired, by mixing a tablespoon of cornstarch with ½ cup of the sauce from the stew. Add cornstarch mixture to stew and mix well.
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