Seeing that all my posts until now have been rich chocolate desserts, I’m sure you’re probably starting to feel a chocolate overdose just by looking at them. I want to take a little break from the sugary and unfortunately not so healthy things to post a recipe that is a little more kind to your body. Now don’t get me wrong, I absolutely love any kind of dessert, but when it comes to my daily eating habits I also love a good nutritious healthy meal. I know healthy can often mean ‘boring’ and ‘bland’ for some people, but when a salad or another ‘healthy’ meal is done right I swear it tastes better than any fast food meal! Plus it makes you feeling so good for having eaten something delicious and so beneficial for your body.
So when a few days ago, when my mum asked me what we should cook for Iftar that night I told her I wanted to make something light, quick but also filling. For those of you who dont know, Iftar is a time at sunset where Muslims who observe Ramadan* around the world break their fast. And for those of you who do know, you would also know that after a whole days of fasting, eating anything that is too heavy or rich during Iftar can make you feel extremely groggy afterwards. Since it’s also currently winter in Australia, this hearty vegetable and chicken stew was the perfect meal for dinner. It’s also very simple and quick so here is the recipe:
*You can read a great post about Ramadan on Sawsan’s blog Chef in Disguise here.
Chicken and Vegetable Stew
- 1 tablespoon of olive oil
- 2 large pieces of chicken breast or chicken thigh fillet
- 2 carrots
- 1 onion
- 4 medium potatoes
- 2 cloves of garlic
- A can of red kidney bean
- A can of diced tomatoes
- 1 mediums head of Broccoli
- A large handful of green beans
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 2-3 teaspoons of salt to taste
- 1/2 teaspoon of chilli flakes
- 1/2 teaspoon black pepper
- 2 tablespoons of tomato paste
- Remove the skin of the chicken and dice into medium size cubes
- Prepare the rest of the vegetables by removing their skins and cubing into bite size pieces and cut the beans into half or three.
- Heat up a non stick pot over medium heat and add the olive oil
- Once the oil is heated, add in the chicken and allow it to cook through and develop a colour
- While the chicken is cooking, dice the onion into small pieces and add into the pan as the chicken starts to brown.
- Once the onions become translucent, add in the minced garlic, carrots, beans and potatoes.
- Allow the vegetables to cook for a few minutes and in the mean time boil enough water to cover the top of all the vegetables
- Add in the canned tomatoes, tomato paste as well as the salt and spices.
- Pour in the water until all the vegetables are submerged
- Cook the mixture over a low heat for around half an hour then add the broccoli and red kidney beans and cook for another 20 minutes or until the potatoes and broccoli have cooked through.