Allspiced Chicken

I have no idea where this one came from; it has been around for many years, but I certainly did not invent it. Anyway, I found it recently in amongst a lot of old recipe notes and decided to have another go. It worked very well indeed, and it was an excellent winter warmer.



300g diced lean chicken.

1 onion, peeled and chopped.

100mm celery, chopped.

1 capsicum, seeded and finely chopped.

300g potatoes, peeled and diced.

1 tablespoon olive oil.

40g butter.

1 tsp ground fennel seed.

1 tsp allspice.

1 tsp paprika.

¼ tsp white pepper.

Salt to taste.

2 tblsp plain flour.

2 tblsp tomato paste.

2 cups chicken stock.



Dice the meat and set aside. Prepare the vegetables, the onion and celery together, the capsicum and potatoes separately. Mix the spices and salt together and set aside.



Heat the oil in a pan over a hot flame. Add the meat to the pan and brown all over. Remove and reserve. Add the butter to the pan and fry the onion and celery until soft. Stir in the spice mixture and cook another 1-2 minutes. Stir in the flour and add the stock. Cook, stirring frequently, until the sauce thickens.

Stir in the tomato paste and return the meat to the pan. Stir well until fully incorporated and beginning to boil. Add the potatoes, bring back to the boil, cover and reduce heat to a simmer. Cook for 35 – 40 minutes, or until potatoes are done. Serve in deep plates garnished with the chopped capsicum.


Serve with: Sliced French bread to mop up the gravy.


Serves: 2.


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