Purslane Chicken Stew

It was twelve months ago when I published three recipes for purslane, a weed that grows into a lush green carpet in summer, a nightmare for the gardener but it is also an edible crop.  Versatile and nutrient-rich, purslane is featured in cuisines around the world.  I use it here in a hearty chicken stew cooked with onions, garlic, tomatoes and warm spices.  The subtle sourness of purslane plays well with the meat and all the flavourful ingredients.  Serve with rice for a delicious, satisfying meal.

Serves 4

INGREDIENTS

• 400g / 14oz purslane
• 500g / 1lb 2oz skinless, boneless chicken thighs
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin 
• ½ teaspoon ground turmeric
• ½ teaspoon ground coriander
• ½ teaspoon sea salt
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 2 tablespoons tomato paste
• 4 large tomatoes (about 500g / 1lb 2oz), chopped
• 1 cup chicken stock
• 2 green cayenne chillies, slit (optional)
• 3 tablespoons chopped parsley, for garnishing

METHOD

1. Break off and discard any thick, tough looking stems from the purslane.  Wash thoroughly to remove any grit.  Drain and roughly chop smaller stems and leaves.
2. Cut chicken thighs into cubes.  Marinate with paprika, cumin, turmeric, coriander and salt in a bowl for 10 minutes.
3. Heat oil in a large heavy base saucepan over medium.  Add onion and sauté for a few minutes until softened.  Add garlic and sauté for a further minute.
4. Turn the heat up to high and add the chicken, a few pieces at a time.  Cook, stirring, for about 5 minutes until lightly browned on all sides and coated with the onion mixture.
5. Stir in the tomato paste, then the tomatoes.  Add the green chillies, if using.
6. Add the purslane and stock.  Reduce heat to low.  Cover and simmer for about 25 minutes or until the chicken is tender, stirring it once or twice.
7. Garnish with chopped parsley.  Serve with rice.