Monday, 23 January 2017


A great way of preparing chicken and using up a can of butter beans. A dish with incredible flavour.

6 pieces chicken, thigh and drumstick
Salt and pepper
1 tsp ginger and garlic paste
1 tsp chicken spice
1 tsp mixed herbs
A few drops lemon juice

Season chicken with above. Fry in a little oil until browned on all sides, about 8 minutes. Remove and set aside.

In same pot,
fry 1 chopped onion,
3 chopped green chillies and 4 chopped cloves of garlic.
When light brown, add chicken back to pot, throw in a few sprigs thyme, add 2 tablespoons water, cover and cook on medium for about 20 minutes, turning occasionally.
When chicken is nearly cooked, throw in a can of butter beans, 1 small punnet of sliced mushrooms and crumble in 1 chicken stock cube. Add 2 tablespoons water if necessary. Let it cook for about 5 minutes, then add a handful  of baby tomatoes and baby spinach leaves. Turn off heat, give a gentle stir.

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