Winter vegetable stew with chicken and millet

Inhaltsverzeichnis

Stew in cast iron pot Palma Winter vegetables in Germany and Japan Winter vegetable recipe with stewed chicken, mandarin and millet recipe

On cold winter days, there's hardly anything better than warming up from the inside. A hot stew is not only delicious but also a healthy, nutritious, and cozy meal that tastes particularly good on chilly days. Many winter vegetables such as cabbage, carrots, and potatoes are rich in vitamins and minerals that strengthen the immune system and can help ward off colds and flu. Additionally, it's an easy and delightful way to combine multiple ingredients in one dish. The flavors and aromas of the various ingredients naturally blend in a stew, providing a tasty and nutritious meal. The prolonged simmering of a large pot on the stove can also convey a sense of comfort and coziness. The pleasant aroma creates an atmosphere of relaxation and togetherness.

Stew in cast iron pot Palma

Cooking in cast iron pots is a popular and effective method in Japan to prepare a variety of dishes and enhance the taste and texture of ingredients. The slow cooking and even heat distribution intensify the flavors and richness of the ingredients. The good heat retention contributes to the gentle and uniform cooking of the food, preventing it from burning or drying out. Especially stews are often simmered in cast iron pots and served as a warm meal.

Cast iron pot Palma, Ø 24 cm, OIGEN Japan

279,00 € *

Potato, vegetable pot cast iron, OIGEN

199,90 € *

Winter vegetables in Germany and Japan

There is a variety of vegetables that are harvested in Germany during winter and are suitable for a nutritious winter stew. By using local winter vegetables, not only can regional products be promoted, but also healthy meals can be prepared.

Root Vegetables: Carrots, beets, parsnips, radishes, celeriac, and black salsify are all typical vegetable varieties grown and harvested in Germany.
Cabbage or Leafy Greens: Kale, Brussels sprouts, savoy cabbage, red cabbage, chicory are often served in stews or as side dishes.
Leek: Leeks, also known as "lauch," are frequently found in soups and stews.
Pumpkin Vegetables: Pumpkins like Hokkaido, butternut, and acorn squash are harvested in autumn but last into winter. They are suitable for soups, casseroles, stews, or as a side dish.
Mushrooms: Although mushrooms are not vegetables, they are often treated as such. Some of the popular local mushroom varieties include champignon, porcini mushrooms, chanterelles, chestnut mushrooms, oyster mushrooms, or shiitake mushrooms.

For our stew recipe, we have chosen the most well-known vegetables that are considered typical winter vegetables in Japan: Daikon radish and Ninjin carrots. However, Gobo, Satoimo, and Renkon (all root vegetables) are also commonly used in the kitchen, along with Satsumaimo (Japanese sweet potato). The sweetness and acidity of the mandarin oranges pair well with steamed winter vegetables and chicken. This recipe creates a dish that you'd want to enjoy with all five senses.

Winter vegetable recipe with stewed chicken, mandarin and millet

3-4 personsNo. of persons

ca. 1 hourTotal Time

easyLevel of difficulty

main mealDish

ca. 500kcal per portionCalories

Meat

Kitchenware

Cast iron pot , Bowl , Santoku-Knife , Plate

List of ingredients

500-600g Chicken thigh

1 Tangerine

2 tablespoon Olive oil

2 teaspoon Salt

a pinch Pepper

300-400g Winter vegetables of your choice (parsnips, radish, beet ...)

70g Millet

2-3 Rosemary leaves and dried herbs such as bay leaves

150ml Water

Preparation

Step 1

Remove excess fat and tendons from the chicken thighs. Place the meat in a bowl in which it can be marinated.

Step 2

Squeeze the mandarin and add the juice to the meat together with 2 tablespoons of olive oil and a pinch of pepper and 1 teaspoon of salt. Stir everything thoroughly. To give the meat some time to absorb the flavor of the marinade, you can also prepare this step a few hours in advance and keep it in the fridge in the meantime.

Step 3

Now cut the winter vegetables into bite-sized pieces and mix with 1 teaspoon of salt in a bowl.

Step 4

Cook the millet in sufficient water according to the instructions on the packet. As soon as the millet is soft, put it in a sieve and rinse it with plenty of cold water. This step is important to prevent the millet from becoming slimy.

Step 5

Next, heat a large cast-iron pot in which to fry the meat and later add the remaining ingredients for the stew. Place the chicken thighs in the pot and fry them well on both sides. It is not necessary to cook the thighs completely, as they will be added to the stew later.

Step 6

Add the winter vegetables, herbs and 150 ml water to the meat in the cast iron pot, close the lid and simmer everything together over a low heat for 30 minutes.

Step 7

As soon as the root vegetables are soft, add the millet. Stir everything and leave to simmer gently for another 5 minutes with the lid open.

Step 8

The stew is best served hot - with fresh herbs as a topping if required.

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