Mediterranean Chicken Stew

I believe as an adult you are greatly responsible for your children’s likes and dislikes when it comes to food. We never ate mushrooms in our house because my parents didn’t like it, what a shame.

I was sixteen when I ate mushrooms for the first time. I bought a punnet at the grocery store, got home fried them carefully in a pan with butter and slap them on a piece of toast, every bite tasted liked heaven.

 Now I’m addicted to mushrooms and incorporate them in every recipe if I could, just like I did with this Mediterranean Chicken Stew.

 Mediterranean Chicken Stew


Serves 4

 250 ml cooked lentils

5 ml olive oil

4 Chicken breasts

1 Onion diced

1 Garlic gloved

1 Green chilli chopped

1 aubergine

1 Sweet potato

1 cup butternut cubed

1/2 punnet of mushrooms quartered

250 ml Chicken stock

10 ml Soya sauce

15 ml Balsamic vinegar

freshly ground pepper and salt to taste

2 large potatoes quartered

Heat the oil in a pan and fry the chicken on both sides, remove from pan and fry the onions, garlic, chilli and mushrooms in the same pan. Add the aubergine and fry for another minute. Add the Balsamic vinegar and soya sauce to the mixture.

Add the Chicken, sweet potato, potato and butternut and the 250 ml stock. Bring to the boil and simmer for +- 15 minutes or until the potatoes are soft.

Add the lentils and salt and pepper to taste. Gently mash some of the veggies with lentils to form a thicker sauce.

Season with Salt and pepper.



Because of the potatoes and sweet potatoes you can serve this dish as a complete meal.

Serve with a fresh garden salad.