Prep time: 10 mins Cook­ing time: 30 mins Serves 4

Friday - - Society -

2 tbsp sun­flower oil 4-6 chicken thighs 1 onion, chopped 2 tbsp flour 300ml chicken stock 10-12 baby pota­toes, sliced 1 large sweet po­tato, peeled and chopped 1 tsp dried thyme METHOD 1 Heat oil in a pan and brown chicken pieces on both sides. Re­move and set aside. 2 Sauté onion in same pan. Add flour and stir for a minute. Re­move from heat and stir in stock a lit­tle at a time. Re­turn to heat and add chicken, baby pota­toes, sweet po­tato and thyme. 3 Bring to a boil, then re­duce heat and sim­mer for 30 min­utes or un­til chicken and pota­toes are cooked. Stir to pre­vent burn­ing.

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