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Chicken Recipe

Chicken Recipe recipe image
This rustic chicken stew combines tender chicken with earthy parsnips and hearty potatoes in a rich, aromatic broth. The base is built with saut&# 195;©ed onions and garlic, infused with warm cumin seeds for a subtle depth of flavor. ItâÂÂs a simple, one-pot meal that delivers robust comfort without complicated techniques. Perfect for cold days or when you need a satisfying, home-cooked dinner on the table quickly. The vegetables soften into the savory stock, creating a thick, nourishing soup that pairs beautifully with crusty bread. ItâÂÂs an easy, reliable recipe that highlights the natural sweetness of root vegetables alongside the savory richness of chicken stock.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 147.5
Dietary: Gluten-free
Description
This rustic chicken stew combines tender chicken with earthy parsnips and hearty potatoes in a rich, aromatic broth. The base is built with saut&# 195;©ed onions and garlic, infused with warm cumin seeds for a subtle depth of flavor. ItâÂÂs a simple, one-pot meal that delivers robust comfort without complicated techniques. Perfect for cold days or when you need a satisfying, home-cooked dinner on the table quickly. The vegetables soften into the savory stock, creating a thick, nourishing soup that pairs beautifully with crusty bread. ItâÂÂs an easy, reliable recipe that highlights the natural sweetness of root vegetables alongside the savory richness of chicken stock.
Ingredients
  • 2 Teaspoons vegetable or olive oil,
  • 2 Onions, finely chopped
  • 2 Cloves garlic, crushed
  • 1 teaspoons Cumin seeds
  • g parsnips, coarsely chopped
  • 3 Large all-rounder potatoes, chopped
  • 2 Litres (8 cups) water
  • 3 Large chicken stock cubes
Directions
  1. 1
    Heat the oil in a large pot or Dutch oven over medium heat.
  2. 2
    Add the chopped onions and cook until softened and translucent, about 5 minutes.
  3. 3
    Stir in the crushed garlic and cumin seeds, cooking for another minute until fragrant.
  4. 4
    Add the chopped parsnips and potatoes to the pot, stirring to coat with the onion mixture.
  5. 5
    Pour in the water and crumble in the chicken stock cubes, stirring to dissolve.
  6. 6
    Bring the mixture to a boil, then reduce heat to low and cover.
  7. 7
    Simmer gently for 30 to 40 minutes, or until the potatoes and parsnips are tender.
  8. 8
    Taste and adjust seasoning if needed before serving.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 147.5kcal
% Daily Value *
Total Fat 7.3g12%
Saturated Fat 1.6g8%
Cholesterol 33.4mg12%
Sodium 33.4mg2%
Total Carbohydrate 7.4g3%
Dietary Fiber 1.1g5%
Sugars 0.3g
Protein 11.2g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, stew, potatoes, parsnips, cumin, garlic, onions, comfort food, easy dinner, one pot, root vegetables, hearty, savory, home cooking, warm, broth, simple, quick meal, vegetable soup, chicken stock
Read it online: https://www.chefs-mate.com/recipe/chicken-recipe-234/