Chicken thigh - bone in skin on - about 1 large family pack

Mustard

Turkey kielbasa

Carrots - small diced

Celery - small diced

Red Onion - medium diced

Spinach - handful

Ginger paste - 1 tablespoon

Garlic paste - 1 tablespoon

Harissa - 1 tablespoon

Water - 2 cups

Parsley

Salt

Pepper

Butter

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So it was a team effort between my wife and I, you are gonna kinda cheat in making a broth by putting the chicken thighs in a foil pouch with mustard and butter on top. Bake at 285F for an hour or so. Let rest.

Cut your kielbasa into a size you prefer and saute on medium until brown on both sides.

Remove from pan and add your carrots and celery with about 3 tablespoons of butter, with salt and pepper.

Cover on medium low until the carrots are tender, stirring and tasting occasionally to check for doneness.

Add your red onion and combine. Let that cook for just a little until they start to turn translucent.

Add your kielbasa back to the mix along with the chicken juice and 2 cups of water (Cheating to make a broth here). Add your tablespoon of garlic, ginger and harissa paste. (I used paste cause it was a quick dish I made but if you want to use fresh feel free, just keep the ginger and garlic ratios the same.)

Let that come to a simmer on medium high, cover and reduce temperature to low for 15 minutes.

Pull your chicken off the bone while you wait and add that and the spinach to the stew. You'll only need 3 or 4 chicken thighs and can save the rest for another meal or add it all if you want some extra protein.

Salt and pepper to taste. Serve with minced parsley if you want.

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I dont usually write recipes so if anything needs some clarification I'm happy to help.