I have varied levels of "sick" at my place at the moment, with one just getting over it, one just getting it and one somewhere in the middle... so far I have been lucky (or I have taken all of my vitamin c!) and I don't have it... but with the varied levels of sickness comes the varied levels of what they will eat... this dish is great because I can serve it with mash to those who want soft and creamy, pasta to those who want a little more bite or some crunchy sourdough for the rest of us!
Mediterranean Chicken Stew:
Serves 8 to 10
What you need:
1 tablespoon tomato paste
4 cups chicken stock, vegetable stock, or water
1 whole chicken (1.5kg or bigger), cut into eight pieces
3 medium eggplants, diced into 1-inch cubes
2 green capsicums, roughly chopped (just use red capsicums if Low FODMAP)
2 red capsicums, roughly chopped
2 garlic cloves, minced (if Low FODMAP - use Garlic Oil)
4 medium tomatoes, diced
2 carrots chopped*
1 bunch fresh flat-leaf parsley, stemmed and chopped (I prefer to use thyme - *personal preference)
½ cup olive oil
Salt and freshly ground black pepper
Greek yogurt, for serving
What to do:
1. Preheat the oven to 190˚C.
2. In a medium bowl, dissolve the tomato paste in the chicken stock.
3. In a large baking dish, combine the chicken, eggplant, capsicums, carrots, garlic, tomatoes, parsley, olive oil, and salt and pepper to taste.
4. Pour the tomato paste mixture over the baking pan. Cover and bake for 30 minutes. Uncover and bake until the chicken is thoroughly cooked and golden, another 30 minutes.
5. Serve with Greek yogurt (mine like it with pasta or mash or some of Katie's The Wonky Loaf Sourdough is perfect too)