Chicken, Lemon and Chickpea Stew.

This is an excellent one-pot dish that captures the flavours of spring; new potatoes, lemons and fennel, with parsley to garnish and chickpeas to flesh things out a bit. You can either serves a plate of greens on the side, or stir in some sliced, frozen green beans or some chopped spinach to make it a true one-pot wonder. 


25g butter.

¼ cup olive oil.

350g lean chicken meat, diced.

1 medium onion, peeled and diced.

1/3 cup chopped fennel bulb.

2 cloves garlic, crushed.

1 tsp ground cumin.

½ tsp ground ginger.

¼ tsp ground white pepper.

Salt to taste.

500g new potatoes, scrubbed.

1 small lemon, quartered.

1 bay leaf.

4 tblsp plain flour.

3 cups chicken stock.

1 400g can chick peas, drained and rinsed. 


Heat the oil and butter together over a hot flame and sauté the meat until it is sealed all over. Remove and reserve. Add the onion, garlic and fennel to the pan and sauté until the onion is soft, then add the spices and the salt. Sauté for another 1-2 minutes then add the potatoes, lemon and bay leaf.

Cover and cook over a low flame for about 5 minutes, then stir in the flour. Add the stock, the meat and the chickpeas, bring to the boil, reduce heat to a simmer, cover and cook for 20 minutes.

If you are going to add the greens to potato mixture, do it now. Bring up the heat and stir them through, allowing the mixture to bubble for 2-3 minutes. Remove and discard the lemon and the bay leaf. Serve. 

Serves: 4.

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