Jamie Oliver 5 Ingredients Chicken & Merguez Stew is made with onions, merguez sausages, whole chicken, fresh bay leaves, and mixed beans. This hearty stew recipe creates a delicious Tunisian-style dinner that takes about 1 hour to prepare and can serve up to 4 people.
This Chicken & Merguez Stew Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 4 onions
- 5 Merguez sausages (300g / 10.5 oz)
- 1 x 1.2kg (2.6 lbs) whole chicken
- 12 fresh bay leaves
- 2 x 400g (14 oz) tins of mixed beans
How To Make Chicken & Merguez Stew:
- Cook the onions and sausage: Peel, halve, and roughly slice the onions. Place them in a large casserole pan over medium heat with 1 tablespoon of olive oil. Squeeze the meat from 1 sausage into the pan and fry for 20 minutes, stirring regularly and breaking up the sausage.
- Prepare the chicken: Cut the whole chicken into pieces, splitting the legs into thighs and drumsticks, removing the wings, and cutting the breast into quarters. You can do this yourself or ask your butcher for help.
- Make the bay leaf marinade: Remove the stalks from 8 bay leaves and bash them with a pinch of sea salt in a pestle and mortar. Muddle in 1 tablespoon each of extra virgin olive oil and red wine vinegar. Rub half the marinade all over the chicken.
- Brown the sausages and chicken: Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Brown the remaining sausages and chicken thighs, drumsticks, and wings until golden. Transfer them to the casserole pan. Brown the chicken breast skin side down for 3 minutes, then transfer to the casserole pan.
- Finish and cook the stew: Drain one tin of beans and add both tins (beans and juice) to the casserole pan with the remaining bay leaves. Gently mix everything together, then reduce the heat to medium-low. Cover and cook for 30 minutes until the chicken is tender. Drizzle over the rest of the bay leaf marinade before serving.
Recipe Tips
- Ask your butcher for help: If you’re not comfortable cutting up a whole chicken, ask your butcher to do it for you.
- Don’t skip browning the sausages: Browning the sausages and chicken gives the stew a deep, rich flavor, so take the time to do this step.
- Use fresh bay leaves: Fresh bay leaves give a more vibrant taste to the stew compared to dried ones, so use fresh if possible.
- Add harissa for extra heat: For a spicier kick, add a spoonful of harissa when cooking the sausages.
- Cook the stew slowly: Cooking it over medium-low heat with the lid on ensures the chicken stays tender and juicy.
How To Store & Reheat Leftovers
Storing in the Fridge: Store the leftover stew in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze the stew in a freezer-safe container for up to 2 months. Let it cool completely before freezing and thaw in the fridge overnight before reheating.
Reheating: Reheat the stew on the stove over medium heat for about 10 minutes, adding a little water or broth if needed, until it’s fully heated through.
Nutrition Facts
- Calories: 644 kcal
- Fat: 23.6g
- Saturated Fat: 6.9g
- Protein: 69.4g
- Carbohydrates: 39.1g
- Sugars: 14.3g
- Salt: 2g
- Fiber: 10.7g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Lemon-tzatziki Chicken
- 5 Ingredients Garlic Chicken
- 5 Ingredients Chicken Pie
- 5 Ingredients Roast Chicken
Jamie Oliver 5 Ingredients Chicken & Merguez Stew
Description
Jamie Oliver 5 Ingredients Chicken & Merguez Stew is made with onions, merguez sausages, whole chicken, fresh bay leaves, and mixed beans. This hearty stew recipe creates a delicious Tunisian-style dinner that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients
Instructions
- Cook the onions and sausage: Peel, halve, and roughly slice the onions. Place them in a large casserole pan over medium heat with 1 tablespoon of olive oil. Squeeze the meat from 1 sausage into the pan and fry for 20 minutes, stirring regularly and breaking up the sausage.
- Prepare the chicken: Cut the whole chicken into pieces, splitting the legs into thighs and drumsticks, removing the wings, and cutting the breast into quarters. You can do this yourself or ask your butcher for help.
- Make the bay leaf marinade: Remove the stalks from 8 bay leaves and bash them with a pinch of sea salt in a pestle and mortar. Muddle in 1 tablespoon each of extra virgin olive oil and red wine vinegar. Rub half the marinade all over the chicken.
- Brown the sausages and chicken: Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Brown the remaining sausages and chicken thighs, drumsticks, and wings until golden. Transfer them to the casserole pan. Brown the chicken breast skin side down for 3 minutes, then transfer to the casserole pan.
- Finish and cook the stew: Drain one tin of beans and add both tins (beans and juice) to the casserole pan with the remaining bay leaves. Gently mix everything together, then reduce the heat to medium-low. Cover and cook for 30 minutes until the chicken is tender. Drizzle over the rest of the bay leaf marinade before serving.
Notes
- Ask your butcher for help: If you’re not comfortable cutting up a whole chicken, ask your butcher to do it for you.
- Don’t skip browning the sausages: Browning the sausages and chicken gives the stew a deep, rich flavor, so take the time to do this step.
- Use fresh bay leaves: Fresh bay leaves give a more vibrant taste to the stew compared to dried ones, so use fresh if possible.
- Add harissa for extra heat: For a spicier kick, add a spoonful of harissa when cooking the sausages.
- Cook the stew slowly: Cooking it over medium-low heat with the lid on ensures the chicken stays tender and juicy.
Jamie Oliver 5 Ingredients Chicken & Merguez Stew