Spiced Apple Chicken Stew

Soups & Stews

Ingredients:

• 4 x Bone in, Skin on Organic Chicken Thighs
• 1 Medium Apple
• 1 Medium Fennel Root
• 1 Medium Celery Root
• 1 Small Japanese Sweet Potato (red / purple skin, white interior).
• 1 Large Onion
• 2 tbsp of Olive Oil
• 1/4 - 1/3 tsp of salt from preserved lemon (or 1/4 tsp regular salt if you don't have home made preserved lemons)
• 1/2 cup of fresh chopped flat leaf parsley
• 1 1/2 cups of chicken broth
• Spice blend: (fresh grinding whole seeds is preferable if at all possible)
• 1/2 tsp ground turmeric
• 1/4 tsp mustard seeds
• 1/4 tsp cardamom seeds
• 1 tsp fennel seeds
• 2 tsp coriander seeds
• 1 clove

Steps:

1. Finely chop one large onion

2. In a deep frying pan with a lid

3. Add olive oil and ground spices

4. Add chopped onion

5. Add chicken thighs, (skin down)

6. While that starts to sautee: Chop veggies and apple into 1/2 " cubes (approximately)

7. To the pan add Celeriac root, fennel, sweet potato and apple

8. Cover and cook for 30 - 35 mins

9. Removing the pan from the heat, stir in fresh chopped parsley

10. Serving a generous helping of the veggies on the bottom with one or two chicken thighs on top.

11. Remove the chicken from the bone, chop and mix into the veggies before serving.

12. If you are not on a crazy no grains diet like me, I would imagine that this would be really nice on a bed of white rice... that said there are plenty of carbs in this dish, so no real need for it.