Shurpa Chicken

🛒 Ingredients

• Chicken Thigh (bone-in, skin-on) 150 g · 250 kcal
• Potato 100 g · 77 kcal
• Carrot 50 g · 21 kcal
• Onion 50 g · 20 kcal
• Bell Pepper (Red) 40 g · 10 kcal
• Tomato 60 g · 10 kcal
• Garlic 5 g · 7 kcal
• Vegetable Oil 10 g · 90 kcal
• Water 80 g · 0 kcal
• Fresh Herbs (dill, cilantro) 5 g · 2 kcal
• Spices (cumin, coriander, paprika, black pepper, bay leaf) 5 g · 10 kcal

👨‍🍳 Instructions

1. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken pieces and sear them on all sides until golden brown, then remove and set aside.
2. In the same pot, add sliced onions and sauté until softened and translucent, about 5-7 minutes. Add sliced carrots and cook for another 5 minutes.
3. Add bell pepper and cook for 3 minutes, then stir in tomatoes, minced garlic, and all the spices. Cook for another 5 minutes, allowing flavors to meld.
4. Return the seared chicken to the pot. Add diced potatoes and pour in enough water to cover all ingredients. Bring to a boil, then reduce heat to low.
5. Simmer gently, covered, for at least 45-60 minutes, or until the chicken is very tender and the potatoes are cooked through. Skim off any foam that rises to the surface during cooking.
6. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished generously with fresh chopped herbs.