Hello Foodies

It is time for another food post. My dinner two days ago was comprised of my second favourite meat Chicken. This was delicious we were left licking fingers. This was a simple, well balanced and delicious for my two guests that evening. I feel this meal made me look really good.

Collecting the ingredients

It all started with my visit home the previous week. I picked up some egg plants and mixed peppers. I knew they would go well together as a side vegetable serving.

Stir fried vegetables

Mixed peppers (yellow, red and green) whole
One small red onion
one small yellow onion
3 small eggplants
Salt to taste

Chicken stew

Corriander
Drumsticks (six for a serving of 3)
One yellow onion
One red onions
Mustard
Wine vinegar
Two large tomatoes (blended)
Black pepper
Salt to taste
Soy sauce
Three cubes of chicken stock

Rice

A cup of rice
Cumin
Sliced pieces of mixed peppers

Method #1: Rice

Sort and wash one cup of rice.
Boil in two cups of water and a spoon of cooking oil. Allow it to boil till the water gets to the same level as the rice
Reduce the heat to low and add the peppers, cover and cook in steam till the water is completely dry.
Turn off the heat and ut is ready to serve

Method #2: Vegetables

Cut the peppers into small thin wedges, cut the eggplant into thin wedges too and onions into rings.
Add a spoonful of olive oil in cooking pot or pan
Add onions and a pinch of salt, cook the onions till they are colourless.
Add the eggplants and stir till they are soft around 3mins
Add the peppers and stir in for two minutes.
Reduce the heat and cook for one to two minutes, taste to make sure the salt is enough . Turn off the heat and the vegetables are ready to serve.

Method #3: Chicken stew

Start with boiling the drumsticks for 15 minutes
Add three cubes of chicken stock and boil till the water dries
Add the diced onions and stir till they are soft.
Add the blended onions, mustard, a little wine vinegar and soy sauce. Stir and cook for 20 mins on low heat
Add black pepper. Dependent on how hot you want the stew to be. At this point you can add more water if you need more soup.
Add fresh coriander diced. Stir and turn off the heat. The chicken stew is ready to be served.

Serving

Serve while everything is hot. To make sure that this is possible that you do not have to reheat. Start with the chicken then halfway start the rice and finish with the vegetables just before you turn off the heat for the chicken.