Chicken Recipe

This robust Mediterranean stew is a comforting weeknight dinner that brings warm, aromatic flavors to your table. The dish features tender chunks of boneless lamb shoulder simmered until fork-tender in a rich sauce of diced tomatoes, tomato paste, and chicken stock. Earthy dried oregano and finely chopped onions build a deep flavor base, while sweet parsnips and vibrant red capsicum add texture and color. Silverbeet leaves stirred in at the end provide a fresh, slightly bitter contrast. It&# 226;ÂÂs a satisfying, one-pot meal that is easy to prepare yet feels special enough for family gatherings. Serve it with crusty bread to soak up the delicious broth.

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 472.1

Dietary: Gluten-free

Description

This robust Mediterranean stew is a comforting weeknight dinner that brings warm, aromatic flavors to your table. The dish features tender chunks of boneless lamb shoulder simmered until fork-tender in a rich sauce of diced tomatoes, tomato paste, and chicken stock. Earthy dried oregano and finely chopped onions build a deep flavor base, while sweet parsnips and vibrant red capsicum add texture and color. Silverbeet leaves stirred in at the end provide a fresh, slightly bitter contrast. It&# 226;ÂÂs a satisfying, one-pot meal that is easy to prepare yet feels special enough for family gatherings. Serve it with crusty bread to soak up the delicious broth.

Ingredients

1 tablespoons Dried oregano
g boneless lamb shoulder,
1/2 tablespoons vegetable or olive oil
1 Onion, finely chopped
2 Tablespoons tomato paste
2 Cups boiling water
2 Large chicken stock cubes
g can diced tomatoes
1 Red capsicum, thickly sliced
1 Small bunch silverbeet, white stalks
kg parsnip, chopped

Directions

1
Cut the boneless lamb shoulder into bite-sized cubes and pat dry with paper towels.
2
Heat the vegetable or olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
3
Brown the lamb cubes in batches until golden on all sides, then remove from the pot and set aside.
4
Reduce heat to medium and add the finely chopped onion to the pot, cooking until softened and translucent.
5
Stir in the tomato paste and dried oregano, cooking for one minute until fragrant.
6
Return the lamb to the pot and add the diced tomatoes, boiling water, and crumbled chicken stock cubes.
7
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
8
Add the chopped parsnips and thickly sliced red capsicum to the pot, cover, and continue simmering for another 30 minutes until vegetables are tender.
9
Roughly chop the silverbeet leaves and discard the tough white stalks.
10
Stir the silverbeet leaves into the stew and simmer uncovered for 5 minutes until wilted.
11
Taste and adjust seasoning with salt and pepper if needed before serving hot.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 472.1kcal

% Daily Value *
Total Fat 33.5g52%
Saturated Fat 6.6g33%
Cholesterol 46.5mg16%
Sodium 89.3mg4%
Total Carbohydrate 30.0g10%
Dietary Fiber 2.2g9%
Sugars 26.4g
Protein 13.9g28%

* 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: stew, lamb, mediterranean, parsnip, tomato, oregano, onion, capsicum, silverbeet, one-pot, comfort-food, dinner, hearty, simmered, vegetables, protein, easy, family-meal, savory, aromatic

Read it online: https://www.chefs-mate.com/recipe/chicken-recipe-287/