Chicken Pineapple Stew

Ingredients

• 1 chicken (about 1.4 kg)
• 6 tbsp oil
• 2 Garlic cloves
• 2 tsp grated ginger
• 1 tsp grated lemon zest (unprocessed)
• 1 bunch Coriander
• 1 chili pepper
• Salt
• 1 yam root (about 1 kg)
• 2 white onions
• 1 Carrot
• 2 stalks celery
• 2 Tomatoes
• 1 ripe pineapple
• 1 tbsp butter
• pepper (ground)
• curry powder
• ground cumin
• ground nutmeg
• 1 tbsp Cornstarch

Instructions

1. 1.

   Wash the chicken inside and out, pat dry, place in a pot and cover completely with cold water.

2. 2.

   Peel and chop the garlic. Rinse the coriander and shake dry. Slice the chili lengthwise, remove seeds and wash. Add garlic, ginger, lemon zest, some coriander stems, chili, and a pinch of salt to the chicken. Bring to a boil and simmer on low heat for about 50 minutes.

3. 3.

   Drain the chicken in a colander, let it cool slightly. Separate the meat from the bones, remove the skin, and cut the meat into bite-sized pieces. Set aside covered. Roast the bones and skin in a pan with 2 tbsp oil until browned. Remove with a slotted spoon and add to the pot with the broth. Simmer for about 30 minutes, then strain the broth through a fine sieve. Skim off fat and set aside.

4. 4.

   Meanwhile, peel, wash, and cut the yam into large cubes. Place in a pot, cover with about 200 ml water, and cook over medium heat until tender in 20-30 minutes. Remove the lid, reduce remaining liquid, keep covered and warm. Peel and roughly cube the onions. Wash, peel, and slice the carrot and celery. Wash, halve, deseed, and roughly cube the tomatoes. Thoroughly peel the pineapple, quarter lengthwise, cut out the core, and dice the flesh into about 1.5 cm cubes.

5. 5.

   In a pot melt butter and add 1 tbsp oil. First sauté the onions, then the remaining vegetables. Add pineapple and chicken meat, pour in broth. Simmer for 10 minutes over low heat. Season with salt, pepper, curry, cumin, and nutmeg; taste. Mix cornstarch with a little water, stir into the broth, bring to a boil again and thicken.

6. 6.

   For serving mash the yam cubes with a masher. Gradually whisk in the remaining oil using a whisk. Season the puree with salt. Chop remaining coriander leaves and sprinkle over the chicken pineapple stew. Spread the puree on plates, ladle the stew over it, garnish with coriander if desired, and serve immediately.