Serves 2-3
2 chicken breasts, chopped
1 fennel, washed and chopped
2 carrots, peeled and sliced
4 small potatoes, peeled and chopped
6-8 cardamom pods
a few parsley sprigs, chopped
1 tsp turmeric
1 tbsp sunflower oil
salt
Put all ingredients in a pan and add water until the ingredients are not entirely covered.
Bring to the boil, then lower the heat and let it simmer until it's cooked (around 15 min).
Notes
I had added 2 slices of pancetta, but this didn't do much for the flavour, so next time I will leave it out.
You might add a dried chilli pepper or lots of white pepper. Ginger could also be nice.
On a previous occasion I prepared this dish without potatoes and served it with rice - a special Claudia Roden version of rice with vermicelli, called roz bil shaghria.
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