Moroccan Chicken Stew
This deliciously thick stew can be varied depending on what you have in the fridge. Its good served with couscous, rice, baked potatoes or warm pita bread and salad. It’s also really tasty cold the next day served in a wrap.
Feijoa Jam
It's skins and all in this feijoa jam recipe so nothing is going to waste.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 1 kilogram feijoas, skins left on but ends chopped off
- Juice of one lemon
- 800g sugar
- 1 teaspoon vanilla essence
Method
- Wash the feijoas and chop the tail end off.
- Blitz the whole feijoas in a food processor.
- Pour the feijoas into a pot and add 1 cup of water (you need enough water so they stew and don’t stick to the bottom of the pot.)
- Simmer on a low to medium heat, stirring occasionally until the flesh has broken down completely. This will take 30 -50 minutes depending on how thick the feijoa skins were.
- Add the juice of one lemon then add sugar and stir until dissolved.
- Increase the heat to medium-high until it reaches a rolling boil, and then reduce the heat slightly.
- As the liquid evaporates it will change from a rolling boil to a blipping boil (like a Rotorua mud pool). Add in the vanilla essence any time after the blipping has begun.
- Once the jam begins to darken in colour, test it every 5 minutes. To test the jam, put some jam on a plate and leave it in the fridge for 5 minutes. If it wrinkles to touch it is then set. If it is still runny with no resistance, keep boiling and repeat the test in 5 minutes time.
- Once ready, tip into sterilised jars and seal.