A warm spice-forward chicken stew with tomato, paprika, cumin, and ginger.
350 gChicken thighs
120 gOnion
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4 clovesGarlic
10 gGinger
1 cupChicken Broth
300 gTomato Sauce
8 gPaprika
5 gCumin
4 gChili powder
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Brown Chicken thighs in Cooking oil with Onion, Garlic, and Ginger until the surface is browned.
Stir in Paprika, Cumin, and Chili powder and cook for 1 minute.
Pour in Chicken Broth and Tomato Sauce and bring to a steady simmer.
Simmer for 20 minutes until the chicken thighs are cooked through.
Season with Salt and Black Pepper.