Chicken and Kidney Bean Stew

Add the oil to a saucepan and cook the chicken thighs until golden all over, then remove to a plate and set aside. Add the onion to the pan and cook for 5 mins to soften, then stir in the garlic and chilli and cook for a minute more. Stir in the cabbage and cook for 5 mins, adding some seasoning as it softens.
Pour in the beans and return the chicken to the pan, then stir in the stock and cook, covered, for about 30 mins on a low heat, or until the chicken is cooked through. Remove the lid and cook for 10 mins more, then stir through the parsley and serve with mash or more greens.

45 mins

4 serving

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