Recipe for 2 people  

Ingredients  

300 g chicken thighs, cut in pieces  

180 g mixed mushrooms, cleaned and sliced 

1 onion, finely chopped 

0,5-1 clove garlic, chopped (optional) 

1 tsp dried thyme (or 4 sprigs fresh thyme) 

1 tbsp avocado oil  

150 ml water  

0.5 organic vegetable or chicken stock cube  

2-3 tsp dijon mustard (or more to taste) 

100 ml plant-based cream  

100 g cooked chickpeas or white beans (rinsed and drained) 

A handful of fresh parsley or baby spinach  

A pinch of cayenne pepper 

Salt and fresh pepper to taste 

Optional:  

Serve with wild rice or teff  

A spoonful of sauerkraut or kimchi (fermented probiotic boost) 

A spoon of toasted pumpkin seeds (zinc) 

How to  

1. Let the mushrooms simmer and release the liquid on low heat in a pan together with the chopped onion, a spoon of avocado oil and 75 ml of water. Approximately 5 min.  

2. Add the chopped raw chicken, 75 ml water, 0,5 stock cube and thyme. Mix,  bring to boil just for a second then reduce heat and let simmer.  

3. Add plant-based cream, mustard and chickpeas. Continue to simmer approximately 5-10 more min until chicken is cooked through.  

4. Add salt and black pepper to taste and more mustard if needed.  

5. Finish up with chopped fresh flat leaf parsley or spinach in the end.  

6. Serve as it is or with wild rice or teff.  

Health benefits  

This creamy autumn stew contains anti-inflammatory and immune-boosting ingredients, perfect for staying healthy this season.  

The chicken tights provide high-quality protein supporting tissue repair and your immune system. It also contains B vitamins important for energy and brain health. 

Chickpeas are a good plant based protein and soluble fiber supporting blood sugar balance and gut microbiome. Good source of iron, folate and magnesium. 

Mushrooms are anti-inflammatory and contain immune supporting beta glucans. Parsley contains vitamin C, K and is also a good source of plant based iron.