Guinea fowl with chicken winter vegetables

Ingredients for guinea fowl recipe with chicken winter vegetables
500 g cubed chicken meat (preferably breast meat)
1 teaspoon of turmeric
1/2 cup extra virgin olive oil
2 onions
500 g leek
2 celery
Half of lemon juice
5-6 slices of dried tomatoes
2-3 leaf chard
2 carrots
Salt and pepper
1 cup orange juice
1/2 bunch of parsley (Chopped)
How to make chicken winter vegetables stew
Peel and cut into the size of walnuts celery shell. Soak in lemon water until you make other preparations. Scrape the shell of the carrot and chop it ring by ring. Cut and discard the veined parts of the chard leaves and chop the remaining leaves. Chop the leeks. Finely chop the onions.
Heat half of the olive oil in a saucepan and roast the flaked chicken meats with turmeric.
Add the onions and leeks. Roast for another 5 minutes. Add celery, carrots, dried tomatoes, chard leaves, salt and pepper. Pour orange juice and 1 glass of juice. Boil at high heat for 5 minutes, then reduce the heat thoroughly.
When the vegetables soften, pour the remaining olive oil, sprinkle with chopped parsley. Close the pan and remove from the stove.

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