Voodoo Chicken & Oxtail Strew

• 4 pounds Oxtail
• 4 pounds chicken legs
• 2 Chopped Garlic cloves
• 2 cups Tomato paste
• 2 Onions chopped
• 1 teaspoon Curry
• 1 teaspoon Fresh grounded coriander
• 1 teaspoon Fresh grounded cumin
• 1 bunch Celery
• 1 habenara pepper (optional)
• 1 maggi/1 tablespoon bouillon
• 1 sprig thyme
• 1 bunch Cilantro
• 1 chopped green pepper
• 1 pound Chopped Potatoes
• 1 bunch Carrots chopped
• Salt and pepper to taste

1. Boil oxtail, chicken legs with chopped onions, carrots, green peppers, celery, thyme in a medium pot until tender for about an hour. Save the stock for later. Skim out the oil from the top
2. Add a half a cup oil to the pot/pan and fry the oxtail until they turn brown
3. Add garlic and continue frying for about 3 minutes until they turn slightly brown
4. Add tomato paste, curry, coriander, cumin and bouillon
5. Add salt and pepper according to preference and 2 cups of stock. Boil it for about 30 minutes. Adjust soup consistency with stock depending how thick you want it to be.
6. Finally add cilantro and serve with creamy mashed potatoes.

chicken legs, garlic, tomato paste, onions, curry, fresh grounded coriander, fresh grounded cumin, celery, habenara pepper, bouillon, thyme, cilantro, green pepper, potatoes, carrots, salt

Taken from food52.com/recipes/68898-voodoo-chicken-oxtail-strew (may not work)