I absolutely love this recipe. It is great for making a large batch to have over a number of days or can be frozen. It tastes great, is packed full of good things and is high in protein. A version higher in carbs can also be made by adding sweet potato or a favourite of mine is adding pearl barley. The great thing about this is that you can get creative and add the veg you like!!
This makes about 6 portions. You will need.
- 8 turkey sausages
- 600g of chicken thighs (without skin)
- 4 carrots
- 3 onions
- 3 leeks
- 300g mushrooms
- 3 tins of chopped tomato
- 5 cloves of garlic
- handful of chopped fresh parsley
- handful of rosemary
- 2 litres of chicken stock
- black pepper
Heat the oven to 190C. Place the chicken thighs and turkey sausages on a baking tray and place in the oven. They will be cooked in about 25 minutes!
In the mean time. Finely chop the onions and the garlic. Boil the kettle and make up the chicken stock.
In a large pan, fry off the onions and the garlic then add the stock and the tinned tomatoes. Bring to the boil and then reduce heat so that it simmers.
Cut the carrots and the leeks into large chunks (at least an inch) and add to the pan. Bring back to the boil.
Add the rosemary, parsley and plenty of black pepper.
When cooked, remove the chicken thighs and turkey sausages from the oven. Add the chicken thighs to the pan. Cut the sausages into 1 inch chunks and also add to the pan.
Slice the mushrooms in half and set aside. These will be added to the pan last.
Let everything gently bubble away until the carrots are cooked, but still firm. Then add the mushrooms. These will only take a few minutes to cook.
Eat straight away, or save for later.