Smoky Chicken & Black Bean Stew

Smoky Chicken & Black Bean Stew

Your new go-to chicken dish: gently spiced, with black beans and a zingy avocado salad on the side.

Ingredients:

4 boneless chicken thighs

1 tablespoon Fajitas seasoning

1 tablespoon vegetable oil

1/4 X 25g pack coriander

1 cup Smokey Black Turtle Beans

1/2 jalapeno pepper

1 avocado

2 limes, zest and juice of one, and 1 cut in wedges

Directions:

Preheat the oven to 200ºC, gas mark 6 or 400*F. 

 Line a baking tray with baking parchment. Put the chicken thighs in a mixing bowl with the fajita seasoning, oil and a pinch of salt. Massage well, then arrange on the lined tray and bake for 20 minutes until cooked through, the juices run clear and no pink meat remains.

Meanwhile, pick the coriander leaves from the stalks and set aside. Finely chop the stalks and put in a saucepan with the beans and 4 tbsp water, then season. Set the pan over a medium heat and cook for 10 minutes until saucy. Finely slice the jalapeño and cube the avocado, then put in a small mixing bowl. Add the lime juice and season with salt.

Shred the cooked chicken with two forks and stir through the beans, along with any cooking juices and the lime zest. Pile onto plates, then toss the coriander leaves through the avocado and serve alongside, with the lime wedges. Scoop up with salted tortilla chips, if liked.

Serves 2

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Ingredients4  chicken thigh fillets

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