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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.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 chicken thighs
  • 1 large red onion
  • 1 garlic
  • 1 medium carrot
  • 400 g 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
  • 200 g greens such as peas, broad beans, spinach, kale or green beans
  • Oil salt and pepper
  • To garnish: chopped parsley

Method
 

  1. 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.
  2. Meanwhile, slice the onion & garlic, chop the carrot and cut the bell pepper into two big chunks.
  3. 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.
  4. 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.
  5. Bring to the boil, then gently simmer for about 30 minutes until the chicken and liver are completely cooked through.
  6. Add your chosen green vegetable and cook for a further 5 minutes. Season to taste.
  7. Serve warm with some chopped parsley scattered on top.