Summer Chicken Stew

Mouthwatering light sauce, tasty tender chicken and lots of vegetables complete this summer chicken stew. Simple food prepared with fresh ingredients makes a healthy one pot meal for the entire family. This chicken dish is ideal on rainy summer nights


2 Tbsp. extra virgin olive oil
1 large leek, thinly sliced (white part only)
8 chicken skinless drumsticks
1 Tbsp. paprika
1 Tbsp. dry marjoram leaves
2 tsp. caraway seeds
1 medium size potato, cut into 1-inch cubes
Himalayan pink salt to taste
1 medium size yam, cut into 1-inch cubes
½ lb. green beans, cut into bite-size pieces
1 cup sliced mushrooms
1 cup roughly chopped green cabbage
2 diced carrots
1 cup plain Greek yogurt


In a large saucepan over medium heat add olive oil and leeks. Sauté until soft, about 3 - 5 minutes
Remove leeks and add chicken pieces, brown them on all sides
When the chicken is browned add the leeks back into the saucepan and stir in paprika, marjoram and caraway seeds. Add potatoes and 4 cups of water. Season with salt. Cover and cook for 20 minutes on medium to low heat
Add balance of ingredients except yogurt, cover and cook 15 more minutes. Add a little more water if needed
Remove from the heat and stir in yogurt. Taste and adjust seasoning if needed

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