We were given a marrow, a vegetable that I am not that confident with. We made stuffed marrow rings, and I didn’t get it right, so you’ll need to wait for a more successful version. Just to say that the marrow was not well-cooked. The redeeming feature was this stew, which I made to be the stuffing. We ended up eating it with couscous.
- 250g chicken
- 1 onion
- 1 green pepper
- 250g mushrooms
- vegetable oil
- 1 can chopped tomatos
- 500ml stock
- 2 tsp cornflour (I mixed marigold stock powder with the cornflour before adding water)
- salt and pepper
- a good pinch of paprika
- a good handful of chopped mint and dill (or 1 tsp each of dried mint and dill)
- Prepare all the ingredients. Chop the chicken into small pieces. Chop the onion finely. Core the pepper, remove the seeds and slice. Prepare the mushrooms and slice coarsely.
- Heat the oil in a casserole dish, and when it is hot, gently fry the onion and peppers until soft.
- Add the chicken and mushroom, and fry for a further 4 minutes or so until the chicken is sealed.
- Meanwhile, mix a little stock with the cornflour to make a smooth paste, and then add the paste back to the stock and mix.
- Add the tomatoes to the chicken in the pan, and bring to a simmer
- Add the stock, paprika, salt and pepper and herbs. Bring to a simmer and cook gently until the stew starts to thicken.
- Cover the casserole and cook in a moderate oven for 20 minutes max.
Serve with couscous and garnished with chopped herbs, such as parsley and dill.