• 1 tsp olive oil
  • 300 g chicken leg (with skin removed)
  • 150 g small new potatoes
  • 150 g carrots
  • 100 g small onion
  • 100 g white mushrooms
  • 400 g can of chopped tomatoes with the sauce
  • 100 ml hot water from a recently-boiled kettle with ¼ cube of chicken stock dissolved
  • 2 cloves of garlic
  • bay leaf
  • black pepper
  • paprika


  • Remove the skin of the chicken with sharp scissors and wash the chicken leg under cold water.
  • Wash and peel the vegetables. Crush the garlic, cut the carrot in rounds, cut the onion in small chunks and halve the small new potatoes.
  • Put olive oil in the wok and when oil is hot add the chicken leg.
  • Start adding your vegetables after the chicken is slightly brown. Add seasoning. If the vegetables start sticking to the wok start adding the chicken stock.
  • Simmer for 45 mins initially under the lid and then take the lid off for the last 15-20 mins to let the excess water evaporate.


Total calorie content = approx. 400kcal