This summer chicken stew is a sweet and smoky dish that allows you to use up the vegetables in your fridge. This is a richer version of Italian chicken with peppers, adding creaminess and body to the stew. The stars of this plate are red and yellow bell peppers, aubergine, and tomatoes. We have prepared this stew with vegan chicken pieces, but you can use grilled chicken fillets instead.
Frying pan or stew pot
Knife
Bowl
1 red bell pepper
1 yellow bell pepper
1 aubergine
2 ripe tomatoes
2 garlic cloves
1 yellow onion (you can use white onion as well)
4 tablespoons olive oil
1 1/2 cup vegetable broth
2 tablespoons tomato paste
1 tablespoon harissa paste or red mojo
2 tablespoons smoked paprika
1 tablespoon ground cumin
1 tablespoon maple syrup
Pinch of sea salt
Fresh parsley, to garnish
We are an international family of five: two techies (one Irish-Canadian and an Italian-Canadian) and three cats (a charming domestic cat, and two sweet Main Coon girls). Together, we lived in six countries: Italy, Ireland, the UK, Canada (Quebec and Ontario), Spain (the Canary Islands), and now France. We share the love for each other and for good, healthy food.
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