Below follows a delicious recipe for a Persian inspired chicken stew. We had it with some “carrot rice” and a really nice green kale salad consisting of kale, lemon, lemon juice and finely chopped red onion. A good, sourish complement to the warm chicken stew.
A chicken stew with roasted nuts in and crunchy fresh pomegranate seeds on top. I was fortunate enough to have cinnamon roasted nuts waiting in the fridge, so I just used them instead of roasting new ones for the stew!
Chicken stew w. nuts
Chicken on the bone, 1-2 kg
2 onions, chopped
2 dl nuts, roasted and chopped
Salt & pepper
Bone broth + water
Dry roast the nuts in a frying pan or in the oven.
Heat a pot with butter, lard or coconut oil and gently brown the chicken.
Put the chicken aside and sauté the chopped onion until soft.
Put the chicken back in the pot and cover with bone broth + water.
Add all the spices and nuts and let it boil gently for about 30 minutes.
Place the pot in the Wonderbag for a couple of hours, or on the stovetop until the chicken meat fall off the bones.
Don’t forget to top the meal with pomegranate seeds!
Another lamb stew packed with spices and flavour! Can’t get enough of it and it is so convenient to just let it slowcook in the Wonderbag. To add some extra color and nutrients to the tomato-red stock and the orange root vegetable mash we had steamed red cabbage served with it.
We found some really nice pieces of lamb neck and lamb leg at the butcher, perfect meat for this stew.
Spicy lamb stew
Lamb meat on the bone, 1-2 kg
400 g crushed tomatoes
Bone broth + water
Ground sweet paprika
Salt & pepper
1. First, dry-roast the coriander and cumin seeds in a pan.
2. Mortar together with the turmeric, paprika, salt and pepper.
3. Toss the lamb meat in the spices.
4. Heat a pot with lard, coconut oil or butter and brown the meat.
5. Place the meat aside, chop the onion and brown it until soft in the pan. When soft, add chopped garlic and grated ginger.
6. Place the meat back in the pan and add the crushed tomato, bone broth and water to cover all the pieces.
7. Add the cloves, cardamom and cinnamon.
8. Let the stew boil softly for at least 30 minutes and place in the Wonderbag for a minimum of 4 hours.
The stew is of course possible to leave on the stove top to finish as well, but a slowcooker is better!
All the spices creates a well needed cosiness and warmth during these cold winter months. To balance the dish, it’s nice to squeeze some lemon juice on top before eating!
Recently there was campaign on this pretty leek in our store, so we bought a few of them. And of course, one of them had to be used with our favorite meat, the oxtail, in a stew! A simple one with only allspice and bay leaves as seasoning together with the leek and a red onion.
The stew was served with kale, radishes and a mash of turnip and swede. Vegetables of the season!
Time to find what the Wonderbag can do with our favorite piece of meat – the oxtail! We did a classic stew with canned tomatoes, onions, chili and herbs and of course our bone broth as the base.
The recipe can of course be used for making the stew on the stove or in the oven as well. A Wonderbag isn’t necessary but it makes it more convenient with slow cooking!
Tomato oxtail stew
Apple cider vinegar
Salt and pepper
Chop the onions and garlic and brown carefully in a pot with coconut oil.
Brown the oxtail on all sides, this need to be done with a few at the time as all of the pieces won’t fit in the bottom of the pot at the same time.
When all pieces are browned, add everything into the pot and fill up with water so that everything is covered.
Let it boil for 30 minutes and wrap it up in the Wonderbag (or leave at the stove or put into the oven).
Wait for at least 5 hours before unwrapping it.
And out of the Wonderbag comes the most tender oxtail we have tried! It just melts apart and loses from the bone without any resistance. Remember to save the bones afterward in the freezer to be able to do more bone broth.
We had the stew together with turnip fries, which was a good taste combination.