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Vegetables and Chicken Stew Serves 6 1 whole chicken cut in small pieces 400 g canned mushrooms 300 g bell pepper cut in small cubes 300 g zucchini cut in small cubes 200 g sliced onions 2 tsp turmeric tbsp tomato pyre tsp thyme tsp chilli powder tbsp paprika tbsp olive oil tsp Jeera cumin tsp ground cloves salt In a stew pan, heat the olive oil. Add the onions and the chicken to the pan and sauté until the chicken pieces get a nice brown color. Stir in the tomato paste and spices. Add 1.5 l water and cook the chicken for 15 minutes. Add the vegetables, stir well and cook over low heat for another 15 minutes. This stew can be served with rice or pasta, but I prefer it with fresh bread and green salad.
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