Chicken and Butter Bean Hotpot
- 2 tbsp olive oil
- 1 tbsp butter
- 2 sliced onions
- 3 sliced garlic cloves
- 1 tsp each ground cumin and turmeric
- 400g tin of butter beans, drained
- 300ml chicken stock
- 2 tbsp Greek yoghurt
- 300g roast chicken, shredded
- Melt the butter with the oil in a casserole dish and cook the onions for 5 mins. Add the garlic and a pinch of salt and cook for 20 mins, or until everything is deep golden and very soft. Stir in the spices and the butter beans, then pour in the stock and simmer for 5 mins.
- Stir the yoghurt and cooked chicken into the mixture and heat through for 2 mins. Season to taste, then serve with a scattering of coriander and some rice.
45 mins
4 serving