Name: Chicken & bean stew
Prep time: 10 min
Cook time: 45 min
Ingredients: 1 tbsp coconut oil; 6 chicken thighs; 1 onion; 4 cloves garlic; 1 red pepper; 2 handfuls spinach; 400 g canned chopped tomatoes; 400 g canned butter beans ((washed and drained)); 10 green pitted olives ((halved)); 2 tsp dried thyme; 1 tsp paprika

Chicken & bean stew

Prep Time 10

Cook Time 45

Servings 4

Ingredients

1 tbsp coconut oil
6 chicken thighs
1 onion
4 cloves garlic
1 red pepper
2 handfuls spinach
400 g canned chopped tomatoes
400 g canned butter beans (washed and drained)
10 green pitted olives (halved)
2 tsp dried thyme
1 tsp paprika

Instructions

Melt the coconut oil in a large pot with a lid, on a medium heat
Fry the chicken thighs in the coconut oil for 5 minutes on each side (while you slice up the onion, garlic and pepper), then remove from the pot and put to one side
Add the onion, garlic and pepper to the pan and fry for 5 minutes
Pour in the canned tomatoes, butter beans, halved olives, dried thyme and paprika, and top with 100ml water
Add the chicken back into the pot and simmer for 30-35 minutes with lid on (top the stew up with water if it looks like it’s becoming dry) until cooked
5 minutes before serving, stir in the fresh spinach (it only takes a couple minutes to wilt)
Check your chicken is cooked through by cutting into a large chunk

Notes

Serve with rustic wholegrain bread or brown rice