Spicy Potato-Chicken stew (photo coming...when my camera stops acting like a jerk)
Yeah, a lot of my thrown together stuff is soups or stews, because it's easy. I don't even care.
First in, cubed, unpeeled, potatoes in a skillet. Because I was going to make fried potatoes and realized the one oil I can use, I'm out of. So I put in a little water with the cubed potatoes. Which looked lonely and sad, so I added two tiny chopped radishes from my garden.
Then one small chicken thigh, chopped.
And then two slices of chopped leftover onion, because it was there. And then I remembered I had about 1/4 cup of left over 'green soup'* and added that, too.
Then the color was kind of 'meh' - an odd grayish green sort of thing - so I grabbed a couple tomatoes and grated them into the pan, too. They looked really pale until they started cooking and then reddened right up.
I added some fresh grated ginger and turmeric as well, at that point, and a small handful of chopped cilantro stems, and a couple slices of chopped jalapeño, too.
Then put in some dried oregano and tiny bit of dried thyme from the garden, as well.
This stuff is finishing cooking as we speak, just the potatoes need to finish, and I can hardly wait. So far, the sampling I've done tastes amazing. Much more flavor than I thought I'd get, honestly. I will have to try this again with the green soup added to it and see if that is what makes the difference, because I don't often get this level of flavor to similar recipes.
The color is not quite that lovely red-orange you see so often in various Indian dishes, but still a nice color. The smell is great, the texture looks like it's going to be awesome.
In the future, I'd likely start things off with the onions and some herbs first, maybe the tomatoes, so the flavor is a little heightened, even, but so far...this one is a winner!
I could totally see this being served over rice (if you can have that) or even cooked down to lower the liquid content and maybe used in a sandwich or on a bun, Sloppy Joe style.
Not how I'm gonna eat it, but it could work that way!
*Green soup is a recipe from one of the Low Histamine Chef's cookbooks. My own version this time around had included water, salt, one white onion, the chopped stems and a few leaves from a bunch of parsley, 1 1/2 zucchini, 1 fennel bulb, one head broccoli, 1-2 jalapeños, a good amount of fresh thyme and savory, and salt - all blended up after cooking until soft.