Ingredients you will need
● 4 Tbsp olive oil, divided
● 4 skinless, boneless chicken thighs salt, to taste
● 1 Tbsp minced ginger
● 3 large garlic cloves, minced
● Contents of 2 teabags Zealong’s Own Chai (or 5 g loose-leaf)
● 2 tsp ground cumin
● 3/4 tsp crushed red pepper flakes
● 2 chopped bell peppers
● one small pottle tomato paste + 1 cup water
● 5 cups chicken stock
● 2 Tbsp fresh lemon juice
● 3 Tbsp chopped coriander or flat-leaf parsley
● Plain yogurt and flatbread, for serving
- Heat 2 tablespoons of oil in a medium pot over medium-high heat. Season chicken with salt; add to pot and cook, turning once, about 8 to 10 minutes or until browned. Transfer to a plate.
- Reduce to low heat and let the oil cool a little. Add the ginger and garlic. Sauté until the ginger and garlic just start to brown.
- Add cumin, red pepper flakes, and the tea leaves; sauté for 30 seconds. Stir in bell peppers and tomato paste. Rinse the tomato pottle with 1 cup water and add it to the saucepan. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.
- Return reserved chicken with any accumulated juices and 4 cups of chicken stock to the pot. Scrape up any browned bits. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 25 minutes.
- Stir in remaining 2 tablespoons of oil and 2 tablespoons of lemon juice and simmer for a few more minutes. Taste and season with salt and more lemon juice, if needed.
- To serve: Ladle hot stew into bowls; garnish with cilantro or parsley. Place a serving dish with plain yoghurt and a plate with flatbread on your table.