By ashley park
Dice the chicken thighs into bite-sized pieces. Season with salt and pepper.
Peel and cut the mixed root vegetables (carrot, parsnip, potato) into even-sized chunks.
Heat olive oil in a large pot over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove the chicken and set aside.
In the same pot, add the minced garlic and sauté until fragrant, about 1 minute.
Add the mixed root vegetables to the pot. Cook for about 5 minutes, stirring occasionally.
Pour in the chicken stock, add thyme, bay leaf, and return the browned chicken to the pot.
Bring to a boil, then reduce heat to a simmer. Cook covered for 20-25 minutes, or until the vegetables are tender and the chicken is cooked through.
Taste and adjust seasoning with salt and pepper if needed.
Serve the stew over the cooked whole-wheat couscous, removing the bay leaf before serving.
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This Dinner Stew Healthy recipe is ready in 45 minutes and features Chicken thighs (boneless, skinless), Mixed root vegetables, Whole-wheat couscous (cooked) and other delicious ingredients. Contains 450 calories total.
Dice the chicken thighs into bite-sized pieces. Season with salt and pepper.
Peel and cut the mixed root vegetables (carrot, parsnip, potato) into even-sized chunks.
Heat olive oil in a large pot over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove the chicken and set aside.
In the same pot, add the minced garlic and sauté until fragrant, about 1 minute.
Add the mixed root vegetables to the pot. Cook for about 5 minutes, stirring occasionally.
Pour in the chicken stock, add thyme, bay leaf, and return the browned chicken to the pot.
Bring to a boil, then reduce heat to a simmer. Cook covered for 20-25 minutes, or until the vegetables are tender and the chicken is cooked through.
Taste and adjust seasoning with salt and pepper if needed.
Serve the stew over the cooked whole-wheat couscous, removing the bay leaf before serving.
Calories per Serving: 450
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