A variation of my flatmate’s most cooked dish. You can use any vegetables you like, it’s a great way to use ingredients that have been forgotten in the fridge and it leaves you with just one pan to wash after dinner.

Ingredients:

600 gr chicken, diced (I prefer thighs but feel free to use breast)

130 gr cavolo nero, cut in stripes

10 gr fresh ginger, sliced

2 sage leaves, finely chopped

15 gr honey

450 gr potatoes, peeled and diced the same size as the chicken or smaller

30 gr pre-cooked beetroots, chopped

600 gr veg stock

1 shallot, sliced

8 gr pumpkin seeds

6 gr ground turmeric

E.V.Olive oil, salt and black pepper as needed

In a large pan heat some olive oil, add the shallot, ginger, potatoes and a ladle of veg stock and cook on a high heat for about 5 minutes stirring every now and then.

Add the cavolo nero, chicken and sage, another couple of ladles of broth and cook for another ten minutes making sure the bottom of the pan stays most (otherwise add more broth).

In a separate bowl mix the honey, turmeric and some broth, stir well and add to the pan.

Add enough broth to make sure the chicken and vegetables are well immersed, cover with a lid and let cook over medium heat for about 20 minutes, then turn the fire off.

Adjust with salt, add the beetroot and the seeds, serve hot.

It keeps 2 days in the fridge.