Chicken Saloona (Dairy & Nut-Free)

Instructions

1. 1Place a large, heavy-bottomed pot over medium-high heat (190.6°C / 190°C). Add the 2 tablespoons of sunflower oil. Once the oil is shimmering, carefully add the about 680 g of chicken pieces and brown them on all sides, about 3-4 minutes per side.
2. 2Remove the browned chicken from the pot and set it aside on a plate. Add the 1 large chopped onion to the pot and cook, stirring occasionally, until it is softened and translucent, about 5-7 minutes.
3. 3Add the 3 minced garlic cloves and 2.54 cm of grated ginger to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Stir in the 1 can of diced tomatoes and the 2 tablespoons of Saloona spice blend. Cook, stirring, for 5 minutes, allowing the spices to bloom and the tomatoes to break down slightly.
5. 5Return the browned about 680 g of chicken pieces to the pot. Add the 2 medium diced potatoes, 2 medium diced carrots, and 1 medium diced zucchini.
6. 6Pour in the 4 cups of vegetable broth. Increase the heat to high and bring the liquid to a rolling boil, about 5 minutes.
7. 7Reduce the heat to low, cover the pot, and let the stew simmer gently for 45-50 minutes. The chicken should be cooked through, reaching an internal temperature of 74°C, and the vegetables should be fork-tender.
8. 8Stir in the 1/4 cup of chopped cilantro just before serving. Serve the Chicken Saloona hot.

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