Spring chicken pesto stew

  • 1 tbsp of olive oil
  • 1 onion chopped
  • 500g of boneless, skinless organic chicken thigh
  • 750ml of vegetable stock
  • 350g of broccoli cut into small florets
  • 350g of spinch
  • 200g of garden peas
  • A bunch of spring onion
  • 30g of fresh parsley
  • 1 lemon
  • 1 cup of cashews


  • Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add stock and plenty of freshly ground black pepper, then bring to the boil. Cover & simmer until chicken is cooked.
  • In the meantime make the pesto. In a blender or food processor add the parsley, juice of 1 lemon, cashews, salt, pepper, and a good glug of olive oil.
  • Add the broccoli, spinach, peas and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto.