I’ve been making a lot of stews since I realised they’re actually a lot less hassle than most things. Tonight’s was so good it deserves a blog-post.

Ingredients (for two people):
2 chicken breasts
2 rashers
4 cherry tomatoes
1 parsnip
1 fennel “bulb” (for want of a better word)
1 onion
1 large potato
2 garlic cloves
Small lump of fresh ginger
Paprika
Fenugreek
Ground Cumin
Hot water

Method:

1. Preheat the oven – somewhere around 180 C.
2. Chop the fennel, parsnip, onion, tomatoes, garlic and ginger into whatever size you like them.
3. Slice the potato (about 1/2 cm thick).
4. Cut the chicken breasts in half lengthways.
5. Fry the chicken until sealed.
6. Sprinkle some paprika on the chicken and fry a bit more.
7. Pop all the chopped veg, and the chicken, into a casserole dish.
8. Cut the (raw) rashers into strips, and add them too.
9. Pour in a small amount of hot water (about a cup).
10. Throw in some fenugreek and cumin, enough so it smells nice (a pinch or two of each?) and mix.
11. Cover, and pop it in the oven until the potatoes are cooked (I’ll time this next time – but you’re talking at least 45 mins).

Tg