Name: Chicken thigh and liver stew
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 6 chicken thighs; 1 large red onion; 1 garlic; 1 medium carrot; 400g chicken liver (organic); 1 Tbsp paprika; 1 tsp cumin powder; 1 bay leaf; ½ green bell pepper; 1 tbps tomato purée; 1 small glass of red wine; 1 cup vegetable stock; 200g greens (such as peas, broad beans, spinach, kale or green beans); Oil, salt and pepper; To garnish: chopped parsley

Chicken thigh and liver stew

29 Jul 2017

by Dinna

Prep Time

10 minutes

Cook Time

50 minutes

Total Time

1 hour

Background

If you want an earthy, protein & 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

6 chicken thighs
1 large red onion
1 garlic
1 medium carrot
400g chicken liver (organic)
1 Tbsp paprika
1 tsp cumin powder
1 bay leaf
½ green bell pepper
1 tbps tomato purée
1 small glass of red wine
1 cup vegetable stock
200g greens (such as peas, broad beans, spinach, kale or green beans)
Oil, salt and pepper
To garnish: chopped parsley

Instructions

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.