Chicken and cabbage stew with lemon

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Ingredients (14)

6-8	chicken — pieces
	salt and freshly ground black pepper
2	onion — chopped
4	garlic — cloves, chopped
15 ml	flour
500 ml	water
250 ml	stock — chicken
½	cabbage — roughly chopped
500 g	baby potatoes — whole
	potatoes — quartered
2	lemons — quartered
	to serve — to serve
	rice — cooked
	parsley sprigs

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Method:

Preheat
the oven to 190°C.

Have an
ovenproof pot with 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.