8 skinless (and possibly boneless) chicken thighs or legs
2 large onions, chopped
3 carrots, peeled and cut into circles
1 medium-sized yam, cut into large cubes (4-5cm/1½-2″)
4 nectarines, quartered
¾ cup Teriyaki sauce
1 cup water
2 tbsp. brown sugar
salt and pepper for seasoning
2 generous handfuls chopped coriander
In a pot, fry the onions in oil until golden-brown.
Add the carrots and yam, and lightly sauté.
Add the chicken and brown on all sides.
Add the nectarines and stir briefly.
Add the water, Teriyaki sauce and sugar.
Mix and season with salt, and pepper (optional) to taste.
Bring to a boil, reduce heat, cover and cook for an hour.
Remove lid, add the coriander leaves, and continue cooking for another 30 minutes.