Chicken & Root Veg Stew

It's the middle of summer today and yet I can only count the hot and sunny days we had so far, hence the stew recipe which, indeed, I'm only craving when it's chilly outside. Various root vegetables, some kidney beans, chicken and fresh garden herbs - uncomplicated yet satisfying. Today is also one of the first days of exercising and yoga practice after a month's break and I feel wonderful (wonderfully sore, I mean). Off to eating strawberries to get that dose of vitamin C and prepare the next recipe. Yes, strawberries will surely be included.

Serves 4   |   1 cup - 250 ml


  • 400 g of skinless chicken thigh meat
  • 1 can (400ml) of canned chopped tomatoes or tomato passata
  • 1 can (400ml) of red kidney beans
  • 2 parsnips
  • 2 carrots
  • 1/2 of sweet potato
  • 1/4 of small celeriac
  • 100 g of button mushrooms
  • 1/2 onion
  • a couple of garlic cloves
  • bay leaves
  • a couple of whole allspice
  • paprika powder
  • dried herbs: marjoram, thyme
  • fresh herbs to garnish: thyme & oregano
  • 2 cups of water
  • olive oil for cooking

Cut root vegetables into small cubes & slices. Cut chicken into small pieces, too. Heat a dash of olive oil in a medium pot, add finely chopped garlic, onion, paprika. Fry for a couple of minutes then add all of the remaining ingredients except mushrooms and fresh herbs. Bring to a boil, cover and let simmer on medium-low heat for 35 minutes. Add sliced button mushrooms and simmer uncovered for about 10-15 minutes more or until the liquid has reduced and chicken is really tender.

Serve garnished with fresh herbs.