Persian chicken stew

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.

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Slowcooked chicken stew for dinner with green kale salad.

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!

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Ingredients used in the Persian inspired chicken stew.

Chicken stew w. nuts

Ingredients used:

  • Chicken on the bone, 1-2 kg
  • 2 onions, chopped
  • 2 dl nuts, roasted and chopped
  • Nutmeg
  • Cinnamon
  • Turmeric
  • Salt & pepper
  • Bone broth + water
  • Pomegranate seeds

How to:

    1. Dry roast the nuts in a frying pan or in the oven.
    2. Heat a pot with butter, lard or coconut oil and gently brown the chicken.
    3. Put the chicken aside and sauté the chopped onion until soft.
    4. Put the chicken back in the pot and cover with bone broth + water.
    5. Add all the spices and nuts and let it boil gently for about 30 minutes.
    6. Place the pot in the Wonderbag for a couple of hours, or on the stovetop until the chicken meat fall off the bones.
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A nice chicken stew.

Don’t forget to top the meal with pomegranate seeds!

Happy slowcook,

Cecilia & Magnus

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North African lamb stew

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.

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North African lamb stew for dinner!

We found some really nice pieces of lamb neck and lamb leg at the butcher, perfect meat for this stew.

Spicy lamb stew

Ingredients used:

  • Lamb meat on the bone, 1-2 kg
  • 400 g crushed tomatoes
  • Brown onion
  • Garlic
  • Fresh ginger
  • Bone broth + water
  • Coriander seeds
  • Cumin seeds
  • Ground sweet paprika
  • Ground turmeric
  • Cloves
  • Cardamom seeds
  • Cinnamon
  • Salt & pepper
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Ingredients that will melt together in the Wonderbag.

How to:

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.

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Mortar the yummy spices.
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Cover the lamb meat in the spices before frying.

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!

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Lamb stew served with a glass of red wine.

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!

Happy slowcook,

Cecilia & Magnus

Oxtail stew w. leek and allspice

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.

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Oxtail stew with mashed turnip and swede.

The stew was served with kale, radishes and a mash of turnip and swede. Vegetables of the season!

Paleo oxtail stew

Ingredients needed:

  • Oxtail
  • Bone broth
  • Leek
  • Red onion
  • Allspice
  • Bay leaves
  • Salt and pepper
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Ingredients used in the oxtail stew.

How to:

  1. Chop the leek and onion and fry them until soft in the pot.
  2. Add the oxtail and cover with bone broth + water if needed.
  3. Grind the allspice in the mortar if you have whole seeds and add together with a few bay leaves and salt and pepper in the pot.
  4. Let it boil for about 30 minutes and then rest in the Wonderbag for at least 5 hours, or leave it to simmer on the stove top.
  5. Let it boil a couple of minutes on the stove top before serving.
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Oxtail stew coming out of the Wonderbag.

The bone broth we used in this stew was freshly made in the Wonderbag just before. The Wonderbag really have a hard time during our weekends!

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Paleo dinner with oxtail stew and red wine.

A nice Italian red wine was enjoyed to the dinner as well.

Happy oxtail cooking,

Cecilia & Magnus

Balsamic chuck steak stew

Look at this dinner we had a while ago! Venison chuck steak, cooked in the Wonderbag, with bone broth and balsamic vinegar. Served with roughly mashed carrots and some greens.

 

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Delicious dinner, slow cooked in the Wonderbag!

 

Have you missed reading about the Wonderbag? A non-electrical slow cooker! Find out more in this and this post.

Balsamic chuck steak stew

Ingredients used:

  • Chuck steak
  • Bone broth + water
  • Balsamic vinegar
  • Root celery
  • Brown onions
  • Garlic cloves
  • Dijon mustard
  • Thyme
  • Basil
  • Salt and pepper
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Ingredients used in the stew. Chuck steak on the bone.

How to:

  1. Chop the root celery, onion and garlic into small pieces and brown them in a large pot.
  2. Add the chuck steak, bone broth + water and balsamic vinegar. The ratio between bone broth + water and vinegar should be about 4:1. Make sure to cover the chuck steak.
  3. Add all the seasoning and let it boil on the stove for about 30-40 minutes before putting it in your Wonderbag for at least four hours. Maybe less time if the chuck steak is not on bone.
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The stew before being wrapped up in the Wonderbag.

It is of course possible to make the stew on the stove for the whole cooking time as well or in another variant of slow cooker, but we prefer to use our Wonderbag!

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Chuck steak stew with mashed carrots.

The carrot mash is simple made by first steam cooking the carrots and them lightly mash them using a mixer or a mash tool, together with butter. Delicious!

Happy slow cooking,

Cecilia & Magnus

Oxtail stew in the Wonderbag

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.

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Oxtail stew before being wrapped up in the Wonderbag.

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!

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A large piece of oxtail served with turnip.

Tomato oxtail stew

Ingredients needed:

  • Oxtail
  • Canned tomatoes
  • Onions
  • Garlic
  • Bone broth
  • Apple cider vinegar
  • Bay leaves
  • Thyme
  • Oregano
  • Chili flakes
  • Cayenne pepper
  • Salt and pepper
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The ingredients used for the oxtail stew.

How to:

  1. Chop the onions and garlic and brown carefully in a pot with coconut oil.
  2. 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.
  3. When all pieces are browned, add everything into the pot and fill up with water so that everything is covered.
  4. Let it boil for 30 minutes and wrap it up in the Wonderbag (or leave at the stove or put into the oven).
  5. Wait for at least 5 hours before unwrapping it.
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Resting in the Wonderbag for

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.

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Dinner enjoyed with red wine.

We had the stew together with turnip fries, which was a good taste combination.

Happy slow cooking,

Cecilia & Magnus