Boil spelt grains as per instructions (generally 100 grams to 400ml water seems to work) for 15-20 minutes.
Fry chicken thigh cubes (in a large frying pan) in oil, add seasoning and brown gently for 10 minutes. Remove chicken and add to casserole dish.
Preheat oven to 200 C / 180 C Fan / Gas 6.
Slice onion in half, wash and cut carrots into slices on the diagonal (I leave the skins on).
Gently brown onion and carrots, peel swede and parsnip and cut into even sized cubes (1cm), whilst browning onions and carrots.
Remove onions and carrots and add to chicken in casserole dish.
Brown parsnip and swede and add to casserole dish.
Remove spelt from the boil, should be softened, and add to casserole dish. (There should be sufficient gluten in the spelt to thicken the casserole, not quite a gravy consistency but a good sauce.)
Mix all ingredients in casserole dish, adding 300ml of chicken or vegetable stock along with thyme and oregano.
Place in preheated oven and cook for 90 minutes.
Although a meal in itself can be eaten with rye bread and salted butter.
The spelt should thicken the sauce nicely and keep well in the fridge for 2-3 days once cooled. My method uses all the ingredients gathered together before you start. Working in this manner allows you to maximise your time and I can generally prepare this dish in 20-25 minutes. Spelt is a high protein grain and not as high in gluten as wheat.