On a cold winter night there’s nothing quite like a hearty stew. This chicken, baby marrow, butternut and sweet potato stew is sure to warm you up and keep your tummy happy. Make a larger batch and freeze the excess for those times when you need to make dinner when you’re pressed for time and then simply reheat on the stove top. If you want to stretch if out even further, serve the stew with brown or wild rice.
- 250g sweet potato, peeled and cut into cubes
- 250g butternut, peeled and cubed
- 1 large carrot, peeled and chopped
- 500g chicken breast pieces, cut into strips
- 500g baby marrow, chopped
- 1 small onion, peeled and chopped
- 2 cups low sodium chicken stock
- 1 tsp. lemon juice
- fresh rosemary
- ½ tsp. nutmeg
- 4 Tbs. low fat plain yoghurt, optional (1 Tbs. per serving).
- Place all the ingredients into a pressure cooker or large pot, layering the potatoes and butternut first, then the carrots, then the chicken, then the zucchini and lastly the onion.
- Pour in the low sodium chicken stock and lemon juice and sprinkle with fresh rosemary and nutmeg.
- Cover and cook for 45-60 minutes on a low heat, until all of the vegetables and the chicken are soft and cooked.
- Serve with a spoonful of low fat plain yoghurt over each serving.