Rosemary chicken stew

Ingredients

• 600 g Chicken drumstick, meat only, chopped finely
• 500 ml Homemade chicken stock
• 1 tbsp Olive oil
• 120 ml Water
• 2 pcs Large carrots, diced
• 1 pcs Sweet potatoes
• 40 g Tapioca flour
• 90 ml Coconut milk, unsweetened
• 1 tbsp Rosemary, fresh, chopped
• 1/2 tsp Fine sea salt
• 1/4 tsp Pepper, black ground
• 50 g Spring onions, thinly sliced

Method

1. Heat oil in Dutch oven.
2. Brown chicken cubes over medium-high heat.
3. Stir in the chicken stock, water, onions, rosemary, and seasoning.
4. Bring to a boil.
5. Reduce heat and simmer, covered, for 20 minutes.
6. Stir in potatoes.
7. Simmer for 20 minutes or until potatoes are tender.
8. Combine tapioca flour and coconut milk,
9. Stir in the coconut mixture until smooth.
10. Cook and stir until thickened.
11. Serve warm.