Chicken casserole with broad beans

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Not a lot to say, it is jus good.

Ingredients

2 tablespoon vegetable oil

10 boneless, skinless chicken thighs

2 cups chicken stock

3 cups broad beans

4 cloves garlic, crushed

1 tablespoon minced fresh coriander

1 young courgette sliced

2 red bell peppers coarsely cut

6 cherry tomatoes

1 tablespoons cumin

1 tablespoon ground coriander seeds

1 teaspoon turmeric

¼ cayenne peppers

Salt and pepper

 

Method Heat oil in a frying pan over medium heat, and brown chicken thighs on all sides, put aside.

Add the peppers and fry for few minutes then add the garlic and keep frying for few more minutes but make sure the garlic is not burnt. Add the spices and chicken and mix well.

Pour the stock and mix well. Add the beans and cherry tomatoes. Bring to boil while scraping the bottom of the pan.

Cover, and cook 1 hour on low heat.

If need be:

Mix cornflour and water in a small bowl. Blend the cornflour mixture into casserole and cheerfully, that will thicken the sauce.

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