low-calorie cooking oil spray
325 g (11 oz) boneless, skinless chicken thighs, cubed
1 onion, chopped
2 teaspoons mild paprika
1 teaspoon caraway seeds
1 dessert apple, quartered, cored and thinly sliced
250 g (8 oz) tomatoes, diced
1 tablespoon granular sweetener
400 g (13 oz) sauerkraut, drained
200 g (7 oz) smoked pork sausage, sliced
100 g (3½ oz) gherkins, sliced
450 ml (4 pint) hot chicken stock
salt and pepper
3 tablespoons chopped dill
3 tablespoons chopped parsley


1.Preheat the slow cooker if necessary. Spray a large frying pan with a little low-calorie cooking oil spray and place over a high heat until hot.
2. Add the chicken a few pieces at a time until all the chicken is in the pan, then add the onion and cook for 5 minutes, stirring, until the chicken is golden.
3.Add the paprika, caraway, apple, tomatoes and sweetener to the pan and heat through.
4. Place the sauerkraut in the slow cooker pot and pour the chicken mixture on top, then add the sliced sausage and gherkins.
5.Pour over the hot stock and season to taste. Stir well, cover and cook on low for 8-10 hours until the chicken is cooked through and tender.
6. Serve in bowls, garnished with the chopped dill and parsley.
7.FOR POLISH PORK STEW, follow the recipe above, using 500 g (1 lb) diced lean pork instead of the chicken.
8.Use 1 teaspoon mild paprika and 1 teaspoon smoked hot paprika or chilli powder instead of 2 teaspoons mild paprika, and continue with the recipe, omitting the smoked sausage.

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