Chicken Stew With Chunky Vegetables

• 75 g baby spinach leaves
• 1 kg Hokkaido squash, peeled, seeded and cubed
• 200 g Jerusalem artichoke, peeled and sliced
• 1/2 None lemon, juiced
• 2 None chicken breasts, diced
• 2 tbsp oil
• 1.5 litre vegetable stock
• 2 None eggs
• 6 tbsp milk

1. In a large bowl, combine the lemon juice and 1-2 cups cold water. Add the Jerusalem artichokes to prevent them from turning brown.
2. Heat 1 tbsp oil in a large saucepan over medium-high heat. Add the chicken and cook for 3 mins, stirring often. Drain the artichokes and add to the chicken. Stir in the squash and broth and season with salt and pepper. Bring to a boil, then reduce heat, cover and simmer for 15-20 mins until the vegetables are tender.
3. Beat the eggs with the milk and season with salt and pepper. Heat the remaining 1 tbsp oil in a large nonstick skillet over medium heat, add the spinach and stir-fry for 2-3 mins until wilted. Pour in the egg mixture and cook for 3-4 mins until set, stirring gently. Remove from the pan, cut into strips and add to the stew. Serve hot.

baby spinach leaves, hokkaido, jerusalem artichoke, lemon, chicken breasts, oil, vegetable stock, eggs, milk

Taken from recipes-plus.com/api/v2.0/recipes/16779 (may not work)