Stuffat tat-Tiġieġ
Succulent chicken pieces slowly stewed in tomato sauce.
Ingredients: (serves 3-4)
500g Deboned Skinless Chicken Thighs (cubed)
1tbsp Lakeland Salted Butter
2tbsp Tomato Paste (kunserva)
1 Onion (chopped)
2 -3 Garlic Cloves (chopped)
1 Celery Stalk (sliced)
2 Carrots (sliced)
1tsp Dry Thyme
2 Bayleaves
500g Tomato Sauce (passata)
Salt & Pepper (to taste)
Method:
Fry the chicken in the oil and butter and season with salt and pepper.
Cook until the chicken is lightly browned, then remove it from the pot.
Fry the onion, garlic, carrot and leek in the same pot for about 5 minutes until the onion is soft, then add the chicken back.
Add the thyme, tomato paste, tomato sauce, stock pots, and the bay leaves.
Mix well and bring it to a gentle boil.
When it starts boiling, reduce the flame to a minimum, cover, and simmer for 45 minutes to an hour.
During the last 5 minutes, add the frozen peas. Discard the bay leaves.
Serve with potato mash and plenty of Maltese bread.
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