This meal screams Sunday roast to us. After all, nothing says Sunday meal like a roast. This stove-top pot roast, made with chicken pieces, is our home version of a spiced ‘roast’. Tender and bursting with flavour, it can be made in a fraction of the time.
When Kurvin and I were growing up, our parents did not oven-cook frequently. Thus, the ‘roast’ of our early childhood was a stove-top pot roast, spiced with what we imagine is our family adaptation of the Chinese five spice. Cinnamon, cloves and garlic always featured in the recipe.
Whilst the dish was always flavourful, at both our places the chicken was a tad dry. During our last trip to Mauritius, Kurvin’s mum made an immensely fragrant pot roast. However, the curse of the dry chicken was yet to be lifted. After a couple of suggestions, she adapted the recipe, and this juicy, spiced chicken recipe was born.
This stove-top pot roast is made from bone-in chicken pieces cooked together with whole spices, onions, potatoes, carrots and peas. We had a version of this roast when we were vacationing at a villa off the south coast of Mauritius. A lot of wine was poured and many laughs were shared over this meal. This dish now brings us precious memories of the good times we spent with our loved ones.
QUESTIONS YOU MAY HAVE ABOUT THIS CHICKEN POT ROAST
Can I use ground spices instead of whole spices?
We have tried both methods. Whilst ground spices work great (½ tsp cinnamon, ¼ tsp ground cardamom, ¼ tsp ground cloves), we prefer the lingering flavour of whole spice in this recipe.
Can I use boneless chicken?
Absolutely! Boneless chicken will cook faster; therefore keep an eye on the chicken and adjust the cooking time.
Chicken pot roast
Ingredients
- 600 g skinless, bone-in chicken thighs and drumsticks (or pieces of your choice)
- 8-10 baby carrots (or 2 large carrots, cut into latge chunks)
- 300 g baby potatoes (or large potatoes cut into large chunks)
- a handful frozen peas
- 2 tbsp tomato paste
- 1 medium onion
- 2 cloves garlic
- 4 sprigs fresh thyme
- 1 stick cinnamon
- 4 cloves
- 4 cardamom pods
- 2 tbsp olive oil
- 1½ tsp salt
- ½ tsp ground pepper
- ¼ tsp chilli flakes (optional)
Instructions
- Heat the olive oil in a wide-based pan over medium heat.
- Add in the whole spices: cinnamon, cloves and cardamom and stir around for a minute until fragrant.
- Toss the sliced onions and potatoes with the oil and spices cook for 10 minutes.
- Add the rest of the ingredients except for the peas: chicken, garlic, thyme, chilli flakes (if using), tomato paste, carrots, salt and pepper, and stir.
- Cook for about 20 minutes, covered, or until the chicken is fully cooked through. Flip the chicken every 5-7 minutes, adding a few tablespoons of water if the pan is dry and the chicken starts to stick.
- Last, add in the peas and allow to cook for 3 more minutes.
- Remove the whole spices. Serve with crusty bread and a side salad.