Chicken stew with lemongrass and ginger syrup
Ingrediënten
- 1 kg chicken drumsticks
- 40 ml Bo&Co lemongrass & ginger syrup
- 2 carrots
- 2 leeks
- 1 onion
- 1 fresh lemongrass stalk
- 1 piece of fresh ginger
- 1 clove of garlic
- 500 ml chicken stock
- Small can of coconut milk (200 ml)
- 50 grams raisins
- 1 teaspoon curry powder
- ½ teaspoon chili flakes
- Fresh coriander for garnish
- A knob of butter
- Salt and pepper
Bereidingswijze
1. Add the butter to a stew pot and brown the chicken. Season the chicken with salt and pepper. Remove the chicken from the pan and set aside.
2. Finely chop the onion and garlic. Slice the leek into rings and the carrot into half moons. Sauté the onion in the pan, adding a little extra butter if needed. Once the onion becomes translucent, add the garlic, carrot, and leek. Grate the ginger into the pan. Lightly crush the lemongrass and add it along with the curry powder and chili flakes. Cook everything over medium heat for about five minutes.
3. Return the chicken to the pan. Add the syrup, chicken stock, and coconut milk. Bring to a boil, then let the stew simmer on low heat for 20 minutes. Add the raisins during the last five minutes. Season to taste with salt and pepper if needed. Serve the chicken stew with fresh coriander. Delicious with rice or crusty bread.