Middle Eastern spiced chicken stew
The nation is currently consuming 25% more salt each day that it should be.
Fifty days into our Eat More Lose More plan we challenge viewers and the EMLM families to cut their salt intake by 50% to get it under the daily maximum guidelines - and Tonia's delicious Middle Eastern stew could help you do just that!
Ingredients:
50g unsalted butter2 onions thinly sliced½ tsp ground cardamom1 tsp coarsely ground black pepper1 tsp turmeric½ tsp ground cinnamon4 cloves garlic finely chopped1 inch fresh ginger peeled and finely chopped1 chilli, finely chopped (optional)50g ground almonds1 pumpkin (around 300g) washed, unpeeled, de-seeded & chopped into cubes2 chicken thighs cut into bite sized pieces2 chicken breasts cut into bite sized pieces250ml hot chicken stock1 bay leaf1 pinch sea salt100g Greek yogurtSmall bunch of coriander (coarsely chopped)
Method:
Melt the butter in a large pan and add the onions
Cook until translucent - about 5 minutes - but do not burn
Add all the spices, garlic, ginger, chilli and almonds. Mix well and cook for around 5 minutes.
Add the pumpkin and chicken and mix well and then pour over the stock. Add the bay leaf and a pinch of sea salt. Cover and simmer for 20 minutes.Add the Greek yogurt, stir in well, keeping the stew on the lowest heat.
Serve sprinkled with coriander, and with a red onion and tomato salad and wholemeal pitta bread