Explore 5 recipes from the stews collection.
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◷ 85 mineasy
An Ethiopian red lentil stew with sweet, thoroughly softened onions, warm berbere heat and a thick, spoonable texture, served with injera. Allow about 1 hour 25 minutes, or longer if the onions or lentils need more cooking.
Oct 16
◷ 107 mineasy
Bone-in chicken thighs gently braised with onions, ginger and turmeric, then finished with preserved lemon and green olives. Expect tender meat and a glossy golden sauce. Allow about 1 hour 50 minutes, with additional braising time if needed for tenderness.
Oct 8
◷ 75 minmedium
A hearty and flavorful Ethiopian lentil stew slow-simmered with traditional berbere spices, onions, and garlic, served warm. This vegetarian dish highlights seasonal root vegetables, providing a comforting weeknight meal rich in protein and vibrant flavors.
Dec 24
◷ 40 minmedium
A comforting Peruvian-inspired stew featuring poached white fish and a medley of seasonal vegetables simmered in a flavorful broth infused with traditional spices and herbs. This dish highlights the vibrant, hearty flavors of Peru while using poaching to maintain tender, succulent protein textures. Ideal for a nourishing weeknight meal that embraces seasonal produce.
Dec 17
◷ 50 minmedium
A hearty Caribbean-inspired chicken stew featuring tender chicken, seasonal pumpkin, and aromatic spices, prepared using a pressure cooker for a quick, flavorful weeknight meal.
Dec 1Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 18 minutes. Cooking takes 67 minutes. Allow 85 minutes in total. Makes 4 servings. Key ingredients: onions, to be finely chopped into 3–5 mm pieces, split red lentils, to be picked over and rinsed, neutral vegetable oil, such as rapeseed oil, garlic, to be finely grated or crushed, fresh ginger, to be finely grated. Equipment: Heavy-based saucepan or casserole, approximately 3 litres and 20–22 cm wide, with lid, Wooden spoon or heatproof spatula, Fine sieve, Kitchen scales and measuring jug, Chopping board and sharp knife, Fine grater or garlic press, Kettle, Microwave and microwave-safe plate with cover.
Kitchen tip: The baseline schedule assumes the onions soften and the lentils become tender at the stated checks. Extra softening, simmering or reduction will extend it; do not increase the heat simply to meet the estimate.
Preparation takes 25 minutes. Cooking takes 86 minutes. Allow 107 minutes in total. Makes 4 servings. Key ingredients: raw, skinless, bone-in chicken thighs, approximately 8 × 150 g, onions, peeled weight, garlic, peeled weight, approximately 3 cloves, olive oil, ground ginger, approximately 2 level teaspoons. Equipment: Heavy-based casserole or sauté pan, approximately 30 cm wide and at least 4 litres capacity, with a close-fitting lid, Digital food thermometer, Kitchen scales and measuring jug, Chopping board and knife, Tongs and stirring spoon, Holding dish and loose cover.
Kitchen tip: The schedule allows a typical braise and reduction. Larger thighs or a crowded pan may need additional cooking; temperature and tenderness determine readiness.
Preparation takes 15 minutes. Cooking takes 60 minutes. Allow 75 minutes in total. Makes 4 servings. Key ingredients: red lentils, rinsed, clarified butter (niter kibbeh) or unsalted butter, yellow onions, finely chopped, garlic, minced, ginger, freshly grated. Equipment: large heavy-bottomed pot or Dutch oven, wooden spoon, knife, cutting board, measuring spoons, measuring cups.
Kitchen tip: For a smokier flavor, toast the berbere spice briefly before using.
Preparation takes 15 minutes. Cooking takes 25 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: white fish fillets such as cod or haddock, olive oil, onion, finely chopped, garlic, minced, ground cumin. Equipment: large deep skillet or saucepan with lid, knife, cutting board, wooden spoon.
Kitchen tip: Use fresh, firm white fish for the best texture. Avoid over-poaching which can make fish tough.
Preparation takes 20 minutes. Cooking takes 30 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: skin-on, bone-in chicken thighs, fresh pumpkin, peeled and cubed, vegetable oil, onion, finely chopped, garlic, minced. Equipment: pressure cooker (electric or stovetop), cutting board, knife, wooden spoon or spatula, measuring spoons, measuring cups.
Kitchen tip: For a milder stew, remove the scotch bonnet pepper before serving to reduce heat.