Chicken Stew with Ajvar Relish

Yummy chicken stew with coconut milk and ajvar (relish with grilled peppers and aubergine). If you order frozen chicken you can make this dish up until your second night. Served with express rice, but you can make normal rice also.

Durability:
1–2 days
Prep time:
15 mins
Cooking time:
25 mins
Total time:
40 mins

Ingredients

Servings:
Free of charge
1 tblsp olive oil
1 pack chicken tenderloin, frozen, cut in 2 cm pieces
salt and pepper
1 pack mushrooms, sliced thinly
1 yellow onion
2 clove garlic (fresh or pressed in jar), finely chopped
150 ml ajvar relish
1 can coconut milk
1 pack fond du chef chicken (concentrated chicken broth)
0.5 pack cherry tomatoes, fresh, cut in half
1 bag greens, baby spinach (65 g in a bag)
2 pack rice, steamed Express, basmati

Tips!

Reheat the whole dish for lunch. Leftover ajvar relish is nice as a dip for crackers or liba bread.

Instructions

  1. Brown chicken in your large frying pan in butter or oil, Season with salt & pepper. Remove chicken from pan.
  2. Add mushrooms and onions to the pan, fry for 7 mins, Add garlic and fry another 2 min. Season lightly.
  3. Whisk together ajvar relish, coconut milk and stock, perhaps a little water if it's too thick. Add to pan together with your chicken and simmer for 5 mins.
  4. Add tomatoes and spinach, simmer another couple of minutes. Make sure your chicken is cooked through.
  5. Note! Always taste your food and adjust. Maybe a little hot sauce, a few drops of vinegar, a little sugar or honey, salt & pepper?
  6. Make express rice. It's cooked already and only needs reheating. Add a couple of tblsp of water to a frying pan or pot and heat while stirring.