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Chicken & bean stew

Prep Time 10 minutes
Cook Time 45 minutes
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