Spiced chicken stew
- 400 grams chicken breasts
- 3 pinch ground white pepper
- 3 pinch ground nutmeg
- 3 pinch ground cloves
- 3 pinch ground ginger
- 20 grams unsalted butter
- 1/2 small carrot
- 1/3 celery
- 1/4 chopped onion
- 1 bunch marjoram
- bunch flour
- 1 tbsp olive oil
- 400 ml vegetable stock
- Cut chicken into cubes and cover them with flour
- Cut carrot, onion and celery into small pieces; put them in a pan with olive oil and cook on low heat for 10 minutes
- Take off vegetables from the pan and melt butter in it
- Season butter with all the spices
- Cook chicken in spiced butter until gold
- Add some hot vegetable stock and cook on medium/low heat for 30 minutes
- Keep adding stock every time it gets absorbed, add salt if necessary
- When time is over add a bunch of marjoram and serve
chicken breasts, ground white pepper, ground nutmeg, ground cloves, ground ginger, butter, carrot, celery, onion, marjoram, flour, olive oil, vegetable stock
Taken from cookpad.com/us/recipes/354614-spiced-chicken-stew (may not work)