Allergy free simple chicken stew recipe

Ingredients

• 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)

Method

• 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.