Chicken and cabbage stew

Preheat the oven to 190°C.

Have an ovenproof potwith a lid handy.

1 Season the chicken with salt and pepper.

Heat the oil in the pot and fry the chicken until golden brown. Remove and set aside.

2 Stir-fry the onions in the same pot until golden brown, then add the garlic and stir-fry until fragrant.

Sprinkle the flour over and mix through. Add the water and stock and stir well.

3 Add the chicken, cabbage and potatoes to the pot. Squeeze the lemons over the stew and add the squeezed out lemon pieces to the pot.

Cover with the lid and cook in the oven for 45 minutes.

4 TO SERVE

Spoon the stew onto a bed of rice and garnish with fresh parsley.