Rock 'n' Roll Stew

Rock chick Jo Wood likes to sever up this filling, healthy and hearty meal to her friends and claims always to end up with an empty pot
Rock 'n' Roll Stew
  • Rating:
  • Serves: 2-3
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 2 tbsp olive oil
  • 6 chicken thighs
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 cm fresh ginger
  • 1 butternut squash, peeled, de-seeded and cut into chunks
  • 2 sweet potatoes, peeled and cut into chunks
  • 2 carrots, peeled and cut into chunks
  • 400 g can of chickpeas, drained and rinsed
  • 125 g Puy lentils
  • pinches grated nutmeg
  • 750 ml chicken stock


1. Preheat the oven to 150C/gas 2.

2. Heat the oil in an ovenproof pan, add the chicken and brown well. Remove with a slotted spoon and set aside.

3. Add the onion to the pan and cook until softened, but not coloured. Add the garlic and ginger and cook for 1 minute more.

4. Add the butternut squash, sweet potatoes, carrots, lentils, chickpeas, and season with salt, pepper and a grating of nutmeg.

5. Return the chicken to the pan. Pour over enough stock to cover everything with about 2cm to spare. Cover with a lid, bring to a simmer, then place in the oven for about 1 hour, until the veggies are tender and the chicken is cooked through.

Rate This Recipe