Chicken and Nduja Stew

INGREDIENTS

4 Chicken Thighs – if you are using a slow cooker, crisp the skin by browning them first for 5 mins.

Nduja – a couple of rounds sliced into quarters

1 Red Pepper – take the stalk out, cut into half, remove the seeds and slice into strips

1 Onion – peel, half and slice into semi-circle rings [ flat side on the board and cut downwards]

4 cloves of garlic – peel and grate or chopped finely

500g potatoes, peel and cut into chunks about 3cm square

Tin of chopped tomatoes

Tablespoon of oregano

Chicken stock using your kallo chicken and rosemary stock tube- you will need approx. 250ml of water with this.

Well this is simple once you have browned the skin of your chicken thighs, place everything into your slow cooker, switch on and leave on low for 8 hours you can prepare it the night before then just switch on as you leave the house in the morning, or stay in and smell the deliciousness of the aromas cooking all day – a guarantee you will be hungry by dinner time.

You can of course put everything in a casserole dish and cook for one hour in the oven till the potatoes are cooked through and have slightly thickened the liquid – if you are using this method increase the liquid to 300ml with the stock as it evaporates more.

Or cook covered on the stove top – again using 300ml of liquid in your stock until the potatoes are soft and the chicken is cooked through [ no pink in site! when you prod it]