I love a good stew, especially when the weathers a bit grim. I know it’s summer but it doesn’t really feel like it down in Devon, we’ve had rain and lots of fog! So a stew was in order, nice and warming, easy to make and delicious. This stew is also very healthy, it’s low in fat and packs in the veggies and as long as you serve it with something healthy then you’ve got a delicious healthy meal! I served mine with 50g of basmati rice but it would also be delicious with some roasted potatoes, couscous or just a nice hunk of bread! Per portion this stew has 319 calories.
Ingredients – Serves 2 very well
1 Tablespoon Olive Oil
1 Medium Onion, finely sliced
1 Large Pepper, finely sliced
1 Garlic Clove, finely chopped
1 Birds Eye Chilli, finely chopped
2 Teaspoons of Cumin Seeds
1 Teaspoon of Paprika
2 Large Chicken Breasts, chopped in to chunks
400g Tin of Chopped Tomatoes
400ml Hot Chicken Stock
Salt and Pepper, to season
Method – Takes an hour
1. Heat 2 teaspoons of the olive oil in a deep side pan, cook the chicken until it turns golden brown. Remove from the pan.
2. Add the remaining oil to the pan and sauté the onion and pepper until turning soft. Add the garlic and chilli and fry for a further minute.
3. Add the spices to the pan and cook for a minute, add the chicken back to the pan along with the hot chicken stock and the tinned tomatoes, bring to the boil and leave to simmer for 30 minutes.
4. Add the spinach leaves and leave them to wilt for 5 minutes, taste and season with the salt and pepper. Serve!