Cold-busting Chicken stew

By Rebecca Wright


This dish is perfect for chasing away Winter colds. It is flavoured with sumac, which is a North African spice made from dried sumac berries crushed to give a light, lemony flavour that adds depth to any chicken dish.

Serves 4-5

2kg chicken thighs with bones and skin on

4 rashers of smoked bacon, chopped

4 carrots

1 leek

1 large onion

1 red pepper

5-7 chestnut mushrooms

7 garlic cloves

1 chilli

2 tablespoons lentils

Tablespoon olive oil

Zest of 1 lemon

Teaspoon thyme

Plenty of oregano

Tablespoon sumac

500ml chicken stock or stock cube

Salt and pepper

1. Preheat the oven to 200C

2. Chop all vegetables into large pieces (the carrots into discs 5-7mm thick) and spread over the bottom of a large roasting pan. Place the bacon over the top evenly.

3. Crush the garlic but leave the cloves whole and place in the pan. Chop the chilli finely and sprinkle over the veg.

4. Sprinkle lemon zest, oregano, thyme and sumac over the vegetables and season with salt and pepper.

5. Place the chicken thighs over the top of the veg evenly. Season with salt, pepper and sumac.

6. Carefully pour the chicken stock around the chicken, taking care not to splash the skin. The stock should coat the bottom but not cover the chicken, so as to ensure a crisp skin.

7. Bake for 1 hour 20 minutes at 200C and then serve in bowls with fresh bread.