Creamy Roasted Pepper and Feta Chicken Stew

Instructions

1. 1

   Finely chop the onion and garlic. Cut the cauliflower into small, roughly 2 cm florets. Drain ready-to-eat jarred roasted red peppers, weigh out 250 g and chop them.

2. 2

   Heat the olive oil in a 4–5 litre heavy saucepan over medium heat for about 1 minute. Add the onion and cook for 4 minutes, stirring occasionally, until softened. Add the garlic and stir for 30 seconds.

3. 3

   Add the cauliflower, roasted pepper, raw chicken tenderloin, paprika, oregano, salt, black pepper, red pepper flakes and chicken broth. Increase the heat to medium-high and bring to a gentle simmer, allowing about 6–8 minutes.

4. 4

   Cover, reduce the heat to low and gently simmer for 10–12 minutes, until the cauliflower is tender and the thickest chicken pieces reach 74°C/165°F on an instant-read thermometer. While the stew simmers, cut the cream cheese into small cubes, crumble the feta and roughly chop the spinach.

5. 5

   Transfer the cooked chicken to a plate and pull it into bite-size shreds using two forks, about 3 minutes.

6. 6

   Return the chicken and its juices to the saucepan. Add the cream cheese, feta and spinach. Stir over low heat for 4–5 minutes, until the cream cheese has melted into the broth and the spinach has wilted; small pieces of feta can remain. Heat the finished stew to 74°C/165°F without letting it boil vigorously.

7. 7

   Stir in the lemon juice and divide the stew evenly among four bowls.