Chicken Thigh and Red Kidney Bean Casserole
- 1 tbsp oil
- 1 kg chicken thighs, skin removed
- 1 chopped onion
- 4 chopped garlic cloves
- 1 red chilli, deseeded and chopped
- ½ red cabbage, thinly sliced
- 400g tin of red kidney beans, drained
- 600ml chicken stock
- Chopped parsley
- Fry the chicken thighs in the oil for about 5 mins or until golden all over, then remove and set aside. Add the onion to the pan and cook for 5 mins or until softened, then stir in the garlic and chilli and cook for a minute more. Toss the cabbage into the pan, cook for 5 mins, then season well.
- Add the beans, chicken thighs and stock to the pan, then cover and simmer for 45 mins or until the chicken is cooked through. Remove the lid and cook for 5 mins more to thicken the sauce, then scatter with parsley and serve with creamy mashed potatoes and steamed greens.
55 mins
4 serving