Instructions

1. Give the potatoes a quick rinse, cut off any bad parts and cut them in half or quarters, depending on their size. Put them in a pot, cover with water and add a little salt. Bring it to a boil, turn down the heat, and let them simmer with the lid on for about 15 mins. Once the potatoes are done (you can prick them easily with a fork), pour out the water, and let them stand in the pot to steam off with out the lid. If you like you can add a little knob of (salted) butter to the potatoes at this stage, give them a stir to get all the potatoes covered in a bit of butter.
2. While the potatoes are boiling. Add a little (extra virgin) olive oil to a pan, and add the chicken thigh fillets.
3. Clean and cut the shallots into half rings, or rings depending on their size.
4. Let the chicken brown a bit before adding in the shallots.
5. Clean and deseed the apples and cut them into little cubes.
6. Once the onion has turned a bit translucent, add the apple cubes and the pumpkin seeds. Give it all a good stir and make sure to turn the chicken around. Let it cook for another 5-7 minutes, until the chicken is cooked through and the apple have gone soft.
7. While the chicken and potatoes are cooking, rinse the asparagus and snap of the wooden end. Roast them on a grill pan until they turn bright green, and get little brown marks from the grill pan. Rinse and slice up the Little Gems.
8. Once everything is ready, serve it up and enjoy a comforting plate of Low Histamine Simple Apple Chicken Dinner.