Chicken thigh and liver stew
If you want an earthy, protein and iron rich meal, try this chicken thigh and liver stew! I made it with broad beans but you can use other greens such as kale, spinach, broccoli, green beans, peas etc. If you don’t have any fresh vegetables, just add a tin of chickpeas (drained) and you’ll have a filling dish! Serve it with brown rice, boiled potatoes or just crusty bread and a crispy salad.
Ingredients
Method
- Heat the oil in a large, heavy-based casserole dish. Add the chicken, seasoned with salt, and cook gently for about 10 minutes, until light brown.
- Meanwhile, slice the onion & garlic, chop the carrot and cut the bell pepper into two big chunks.
- When the chicken thighs are nicely browned all over, move them to a plate. Add the onion and garlic to the pan and sauté for 5 minutes.
- Add the carrots and liver then stir for couple of minutes, until the liver changes colour. Add the powdered spices and the tomato purée. Stir for a few seconds then add the wine. Turn up the heat and let the wine evaporate then add the chicken, vegetable stock, green pepper and bay leaf.
- Bring to the boil, then gently simmer for about 30 minutes until the chicken and liver are completely cooked through.
- Add your chosen green vegetable and cook for a further 5 minutes. Season to taste.
- Serve warm with some chopped parsley scattered on top.