Sunday, March 10, 2013

Allergy free simple chicken stew recipe

  • 1 tbsp Nuttlex
  • 1 onion, diced
  • 2-3 garlic cloves, minced
  • 2-3 potatoes, peeled, cut into chunks
  • 250g pumpkin, peeled, cut into chunks
  • 700g chicken breast or thigh, chopped
  • Mixed herbs to taste: parsley, thyme, sage, oregano, marjoram
  • Pinch of salt, to taste
  • Cracked pepper, to taste
  • 800g diced tomatoes
  • 1 Massel vegetarian chicken stock ultracube
  • ½ cup water
  • 2 carrots, cut into chunks
  • ½ broccoli, cut into florets
  • ½ cauliflower, cut into florets
  • 2-3 tsps cornflour, whisked with 60mls water until smooth (optional)

  • Preheat oven to 180C.
  • Heat the Nuttlex in a large saucepan and add onions and garlic an cook until the onions soften.
  • Add the potatoes and pumpkin and stir for 1 minute.
  • Add the chicken to the saucepan along with the salt, pepper and herbs.
  • Cook until the chicken begins to whiten.
  • Pour over the diced tomato and bring to the boil.
  • Add the water along with chicken stock cube.
  • Reduce the heat and simmer for half an hour, stirring after half an hour. 
  • Add the carrots, broccoli, cauliflower and cornflour mixture 10 minutes before serving and cook until tender.
  • Serve on rice, polenta or as is with a slice of allergy free bread.

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