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Thursday 21 February 2019

Chicken Stew Colombian-style ...

photo credit Toby Scott

"Colombia has numerous things to captivate. On the one hand, an ample offer of traditional regional recipes; on the other, new trends that make the best of local products to turn Colombian flavours into innovative dishes. They say that one of the strategies to win over someone's affection is through the charm of a good meal. 'A way to a man's heart is through his stomach.' as some would have it. A corresponding consequence could be the colloquial expression, 'Full belly, happy heart.' Colombian national cuisine is as diverse as its climate, landscapes, and cultural expressions. Aside from the fertility of a land that grows practically everything, there is the unlimited imagination of expert cooks who add to the sentiment they infuse into their preparations new ways of seasoning and creating recipes."

This recipe suggestion, inspired by Colombia’s central region, is by Melissa Hemsley, who is one half of Hemsley + Hemsley - the business she set up with her sister Jasmine, which pioneered healthier modern cooking. Melissa Hemsley's recipe is tasty comfort food that's perfect for a chilly evening. This dish can be easily doubled to serve four.

½ tbsp. ghee
4 skin-on chicken thighs on the bone
1 medium onion, diced
2 garlic cloves, finely chopped
½ medium celeriac, about 400g, peeled and diced into 2cm cubes
1 large carrot, roughly chopped
2 bay leaves
½ tsp dried oregano
250ml fresh chicken stock
125g frozen sweetcorn

juice of ½ lime 
To serve: 
1 heaped tbsp. capers, drained
1/8 tsp crushed dried chilli flakes
2 tbsp. chopped coriander
2 tbsp. soured cream

1. Melt the ghee in a casserole over a medium heat. Season the chicken and then brown really well on all sides for 5-8 minutes. Remove and set aside.
2. Using the same pan, fry the onion and garlic until softened, about 5 minutes.
3. Add the celeriac, carrot, bay leaves, oregano and stock, season, stir and bring to a simmer. Return the chicken to the pot, skin side up. Simmer, lid on, for 25-30 minutes or until the chicken and veg are tender.
4. Add the sweetcorn and cook for a further 5 minutes. 

5. Add lime juice and season to taste. Divide the stew between bowls and top with capers, chillies, coriander and soured cream.
The stew keeps for up to 2 days in the fridge, or can be frozen (add the lime juice before freezing, to preserve the colour of the celeriac).
Nutrition per serving:
Fat 14g Carbs 21g Protein 26g

Did you know …
The national flower of Colombia is the orchid Cattleya trianae

A variety of articles, and recipe ideas, are found within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

All the best Jan


mxtodis123 said...

Yummy. I sure love soups and this one looks very good.

Ygraine said...

This looks absolutely scrumptious!
What a fabulous take on the humble chicken stew...a recipe I can't wait to try.
Thank you so much for sharing.😊😊

Have a great weekend!

Christine said...

What a beautiful national flower and a delicious stew!

Tom said... that looks good.

Chris Lally said...

Sounds like a great plan for a chilly evening.
Thanks, Jan!

Author R. Mac Wheeler said...

No cilantro?

(I had to look up celeriac)

Miss Val's Creations said...

Soups are a beautiful thing. I love when they are spicy on a cold day. It provides extra warmth!

Lowcarb team member said...

Author R. Mac Wheeler said...
No cilantro?

(I had to look up celeriac)

Hi Mac, and thanks for your comment.
Coriander/Cilantro can cause confusion …

"Out of coriander or not a fan of the way it tastes? To find a proper substitute for coriander, you first need to understand what your recipe means by "coriander."

In the United States, coriander typically refers to coriander seed or ground coriander, while cilantro is the term used to refer to the fresh leaves of the coriander plant.

In the United Kingdom, however, "coriander" refers to the fresh leaves, and the seeds are known as coriander seed or ground coriander. Confusing? Definitely. But once you understand what your recipe is asking for, finding a substitute is a snap."

Much more to read here

With regard to celeriac, it's one of our favourite low carb vegetables!

Read more here

and here

All the best Jan

sandy said...

Mike would like this - the flavors sound great but I just can't eat chicken off the bone, i'm such a wimp.

Bleubeard and Elizabeth said...

I've made clarified butter before, but had NO idea I was making ghee. Sounds like an interesting stew.

Just read your comment on cilantro/coriander, Jan. YES, you get it! You have no idea how many people don't know the difference.

Out on the prairie said...

What a fun selection, I haven't cooked with celeriac very often but use all the other spices and flavors

Sue said...

Oooh I'm not a lover of chilli so this one's not for me. It's a very pretty national flower though lol xx

Mary Kirkland said...

Oh this sounds good. I love Orchids too.

DeniseinVA said...

I love to try different kinds of foods from other countries. Thank you for sharing this one Jan.

Marilyn @ MountainTopSpice said...

This really looks delicious, especially with the addition of capers and sour cream at the end! The chicken looks so pretty in the stew as well! Thanks for sharing, it is always fun to see recipes from other countries!

William Kendall said...

I'd probably have a go at it.

Lady Caer Morganna said...

Oh, this sounds like a winner to me! I must try it for sure!

Pam said...

That looks yummy. Wonder who I can get to cook that for me...haha

Victor S E Moubarak said...

Chicken stew is so comforting in cold weather. Thank you for this different recipe.

God bless.

Martha said...

What a lovely meal. Very filling!

Catarina said...

This dish is so visually attractive!!
I will make for sure! Without the ghee. : )

mamasmercantile said...

Certainly looks delicious, but not a fan of chilli so perhaps wouldn't suit my tastes.

Bill said...

It looks good, I would be willing to try it.

RO said...

This is a great recipe that I could save for a few days, and it looks quite yummy. Hugs...RO

Jo said...

Yum, it looks delicious. It's making my mouth water, it must be nearly lunch time!

Lowcarb team member said...

With reference to The national flower of Colombia being the orchid Cattleya trianae.

A friend emailed to tell me about …
Orchids: Celebrate the colour of Colombia
Celebrate the incredible biodiversity of Colombia through Kew's spectacularly colourful orchid display. 9 February until 10 March 2019.

more details here

All the best Jan

PerthDailyPhoto said...

Definitely trying this one Jan, merci beaucoup ✨

Magic Love Crow said...

Looks so good! Thank you Jan! Big Hugs!