Zimbabwean Road Runner Chicken Stew

Ingredients

• 1 1/4 lb bone-in chicken thighs
• 2 carrots, sliced, and 1 bell pepper, diced
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tsp curry powder
• 4 ripe tomatoes, diced, plus 2 tbsp tomato paste
• 2 cups chicken stock
• 1 1/2 cups maize meal for sadza, or rice
• 2 lemons, 1 juiced and 1 cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Season the chicken with salt and pepper. Heat the oil in a heavy pot over medium-high heat and brown the thighs skin side down for 6 to 7 minutes, then 4 minutes on the other side. Lift them out.
2. Brown them properly and do not rush this; a free-range bird is lean and firm, and the fond left in the pot is the backbone of the gravy.
3. Add the onion and cook for 8 minutes until soft and golden, scraping up the browned residue, then add the garlic, ginger, and curry powder for 1 minute.
4. Stir in the tomato paste and cook for 2 minutes until it darkens, then add the tomatoes and cook for 8 minutes until they collapse and the oil separates.
5. Return the chicken with the stock, bring to a simmer, cover, and cook over low heat for 35 to 40 minutes, until the meat is tender and pulling from the bone at 165F (74C).
6. Add the carrots and pepper for the last 15 minutes so they keep their shape rather than disintegrating.
7. For the sadza, bring 4 cups salted water to a boil, whisk in a slurry of 1/2 cup maize meal in 1 cup cold water, simmer 5 minutes, then beat in the remaining meal and cook covered on the lowest heat for 25 minutes, beating every 5 minutes.
8. Uncover the stew and simmer for 5 minutes to thicken the gravy, season with salt and lemon, and serve with the sadza, cilantro, and lemon wedges.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.