Afghan stew recipe

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  • Yield: 8 Servings

Ingredients

  • 2 cups chopped onions & 2 minced garlic cloves
  • 2 tbsp coconut oil
  • Salt, ground black pepper to taste
  • 4 pounds chicken thighs
  • 1 tsp dried red pepper flakes (to taste)
  • ½ tsp cinnamon & 1 tsp turmeric
  • ¼ tsp ground cardamom
  • 1 tbsp parsley for decoration
  • 2 cups whole green peppers
  • 1 cup beef broth & 2 cups tomato paste
How to Make It
  1. Put all ingredients in the Instant Pot. Make sure that the lid is locked, press “Manual” button and set for 35 minutes.
  2. Rest for 10 minutes after completion or let it sit on "Warm" for 20 minutes and pressure will be released naturally.
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