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

1. Cut chicken into cubes and cover them with flour
2. Cut carrot, onion and celery into small pieces; put them in a pan with olive oil and cook on low heat for 10 minutes
3. Take off vegetables from the pan and melt butter in it
4. Season butter with all the spices
5. Cook chicken in spiced butter until gold
6. Add some hot vegetable stock and cook on medium/low heat for 30 minutes
7. Keep adding stock every time it gets absorbed, add salt if necessary
8. 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)