Bunny Chow Bread

Chef

Stacey

INGREDIENTS

Makes 4 portions.

Bread Bowl or Baguette

30 mL (2 Tbsp) Canola Oil

1 medium Onion, chopped

15 mL (1 Tbsp) Fresh Ginger, minced

30 mL (2 Tbsp) Fresh Garlic, minced

15 mL (1 Tbsp) Curry Powder

9 Cardamon Pods

1-2 Cinnamon Sticks

10 mL (2 tsp) Paprika, ground

500 mL (2 cups) Tomatoes, diced, fresh or canned

4 Chicken Thighs, boneless, skinless, diced

250 mL (1 cup) Chickpeas, cooked, drained, rinsed

600 g Potatoes, fresh, diced

1.5 L (6 cups) Chicken Stock

Salt to taste

1 Beef Bouillon Cube

10 mL (2 Tsp) Thyme, Fresh, chopped

2 Bay Leaves

500 g (1 lb) Button Mushrooms, fresh, quartered

30 mL (2 Tbsp) Butter

METHOD

  1. Prepare bread bowls/bread as required. Set aside.
  2. Heat pan, add oil. Add onions, garlic, ginger, cinnamon stick, cardamom pods, curry powder and paprika. Stir occasionally for about 2-3 minutes until onion is translucent.
  3. Add tomato and chicken pieces and sauté for about 2-3 minutes.
  4. Add cooked chickpeas, potatoes and chicken broth (add more if needed). Bring to a boil and let it simmer until potatoes. Are tender and sauce thickens, about 25 minutes. Add more liquid if needed to get the consistency of a stew. Adjust seasoning to taste.
  5. Serve in a bread bowl.

Chef Note: Recipe can be made vegan by omitting the chicken and chicken stock and replacing with more chickpeas and vegetable stock.