There's something so heartening about a thick vegetable stew on a cold night! This stew has piles of vegetables with a healthy dose of paprika to bring out some Hungarian notes. I used chicken thigh as it's what I had, but breast would be equally good (and would lower the fat content...). I also visited the Slow Food Farmer's Market in Spotswood last weekend (Melbourne westies, there's another location about to kick off in West Footscray!) so my vegetable drawer is well stocked this week! Check out the market on Instagram - they're featuring some of my recipes now which is super exciting!
@slowfoodmelbournefm
Serves 4
Prep: 10 minutes
Cook: 35 minutes
Ingredients
Vegetable oil
2 chicken thighs, cut into bite-size chunks
1 brown onion, diced
3 cloves garlic, crushed
2 carrots, peeled and cut into 2cm cubes
1 eggplant, cut into 2cm cubes
400g button mushrooms, halved
1 red capcisum, deseeded and diced
1 tbsp paprika (I like a lot of it!)
800g tin diced tomatoes
1 tbsp tomato paste
2 cups chicken stock
1/2 cup dried red lentils
40g baby spinach
Greek yoghurt, to serve
Method
Heat vegetable oil in a large, non-stick saucepan over high heat. Add the chicken and brown on all sides.
Add the onion and garlic and saute for 2-3 minutes.
Add the carrots, eggplant, mushrooms and capcisum and cook everything for a few minutes, until the vegetables are starting to soften.
Add the paprika and stir to coat.
Pour in the tomatoes, tomato paste and stock. Add the lentils and bring to a simmer. Pop a lid on and lower the heat, cooking for 25-30 minutes until the lentils are tender.
Remove from the heat and take off the lid. Add the spinach and stir through until just wilted.
Serve with a dollop of sour cream and an extra sprinkle of paprika.
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