Chicken Stew With Chunky Vegetables - cooking recipe

Ingredients

75 g baby spinach leaves
1 kg Hokkaido squash, peeled, seeded and cubed
200 g Jerusalem artichoke, peeled and sliced
1/2 None lemon, juiced
2 None chicken breasts, diced
2 tbsp oil
1.5 litre vegetable stock
2 None eggs
6 tbsp milk

Preparation

In a large bowl, combine the lemon juice and 1-2 cups cold water. Add the Jerusalem artichokes to prevent them from turning brown.
Heat 1 tbsp oil in a large saucepan over medium-high heat. Add the chicken and cook for 3 mins, stirring often. Drain the artichokes and add to the chicken. Stir in the squash and broth and season with salt and pepper. Bring to a boil, then reduce heat, cover and simmer for 15-20 mins until the vegetables are tender.
Beat the eggs with the milk and season with salt and pepper. Heat the remaining 1 tbsp oil in a large nonstick skillet over medium heat, add the spinach and stir-fry for 2-3 mins until wilted. Pour in the egg mixture and cook for 3-4 mins until set, stirring gently. Remove from the pan, cut into strips and add to the stew. Serve hot.