Makes 8 servings.
| Amount (imperial) | Ingredients | Amount (metric) |
| 2 tbsp 8 1 2 tbsp 3 cups 1 2 tbsp 4 8 2 cups 1 tbsp |
Vegetable oil Chicken thighs or drumsticks Onion, chopped Flour Water Chicken stock cube Dried herbs (parsley, oregano, thyme) Carrot, cut into strips Potatoes, cut in half Frozen peas Mustard (optional) |
30 mL 8 1 30 mL 750 mL 1 30 mL 4 8 500 mL 15 mL |
Directions:
- Heat oil in pot on medium high. Add chicken and cook on both sides until meat begins to brown.
- Remove chicken from pot and set aside.
- Add onions. Cook until soft.
- Add flour. Cook for 2 minutes, stirring occasionally.
- Add water, chicken stock, and dried herbs. Stir well.
- Add chicken, carrots, and potatoes. Bring to a boil.
- Turn heat to medium low, cover pot, and cook for 20 minutes.
- Remove lid and simmer for 15 minutes. Add frozen peas and mustard. Cook for an additional 5 minutes.
Adapted from The Government of Nunavut.