½ tbsp. ghee
4 skin-on chicken thighs on the bone
1 medium onion, diced
2 garlic cloves, finely chopped
½ medium celeriac, about 400g, peeled and diced into 2cm cubes
1 large carrot, roughly chopped
2 bay leaves
½ tsp dried oregano
250ml fresh chicken stock
125g frozen sweetcorn
1/8 tsp crushed dried chilli flakes
2 tbsp. chopped coriander
2 tbsp. soured cream
3. Add the celeriac, carrot, bay leaves, oregano and stock, season, stir and bring to a simmer. Return the chicken to the pot, skin side up. Simmer, lid on, for 25-30 minutes or until the chicken and veg are tender.
4. Add the sweetcorn and cook for a further 5 minutes.
5. Add lime juice and season to taste. Divide the stew between bowls and top with capers, chillies, coriander and soured cream.
The stew keeps for up to 2 days in the fridge, or can be frozen (add the lime juice before freezing, to preserve the colour of the celeriac).