“Blown up chicken” as we call it literally in Germany…

Here comes a recipe for something German. It makes me reminiscing about childhood. My grandma used to make that for several occasions. The original recipe contains mushrooms, peas, canned asparagus, lemon, onions… so it definitely would not be suitable for everybody with HIT.

To still make the kitchen time travel back into childhood I’ve prepared it with some changes. The basic idea of it stays the same. By trying out a low histamine version of it I’ve gotten to know a new “kitchen love”: Fennel. Anybody who knows me knows that I hate hospital… uh, fennel tea, yet, I kind of grew fond of it when it comes to vegetables.

So here is how it goes:

Chicken fricassee with sweet potatoes


preparation time:

ca. 40 minutes





ingredients for 2 people:

200g turkey filet
1 fennel
1 red bell pepper
2 red and 2 yellow carrots
1 spring onion
2 tbsp. butter
1 tbsp. spelt flour
ca. 250 ml vegetable stock
1 clove of garlic
2 tbsp. cream cheese
pinch of majoram
pinch of lemon grass
salt and pepper
fresh parsley
maybe corn starch
pinch of caraway
2 sweet potatoes/yams



Clean the vegetables. Peel carrots and sweet potatoes. Remove core from the bell pepper. Cut the potatoes in half and chop the rest of the vegetables into small dices. Cut the spring onion into rings. Peel the garlic and chop it as well. Clean the turkey meat and also cut it into small pieces. Heat up butter in a pan. Sweat the meat, bell pepper, fennel, carrots, garlic and spring onion just shortly without it turning brown. Add flour to the butter (roux) and deglaze with some of the stock. When the fricassee became a little thicker add more stock again. Leave it all to simmer for about 20 to 30 minutes. Stir occasionally.

While this is cooking boil up water in a pot for the sweet potatoes. Cook them with caraway and a pinch of salt (for about 20 minutes).

Finally add salt, pepper, majoram, lemon grass and some cream cheese to taste. Serve with fresh parsley.



If it does not thicken right you can also use corn starch to make it thicker.

If you are cooking for kids who don’t like to eat the pieces of vegetables you can also blend the fricassee after you removed the meat. That looks like that then:


IMG_8299 IMG_8307



(c) The Histamine Pirate