Spicy Chicken Casserole


This is my first blog post in a while since it has been so hectic over the festive season and i am still to replace the broken food processor (hopefully this week!). 

This chicken stew is delicious and perfect for dinner or for lunches. Its easy to make and has so much flavour. You can adjust the recipe depending on what you have in your cupboards and add more or less Cayenne Pepper or Paprika depending on the spiciness you prefer. 


Ingredients

1 teaspoon Coconut oil (for frying)
6 chicken drumsticks
1 large onion (chopped)
2 garlic gloves (chopped finely)
1 teaspoon of cayenne pepper or smoked paprika (i use 1tsp of cayenne pepper and it is mild, so add more if you like spicy)
400g of canned beans (drained and rinsed - i use white butter beans or cannellini beans)
400g can of chopped tomatoes
A handful of cherry tomatoes 
1 big handful of spinach 
1 chicken or vegetable stock cube (optional)
3 sprigs of thyme 
salt and pepper

Method

1. Heat the coconut oil in a lidded saucepan or casserole dish. Add the drumsticks and cook over a high heat, turning until browned all over. Take the drumsticks out and place on a plate.

2. Reduce to a medium heat and add onion. Cook for 5 minutes or until softened and starting to brown. Add the garlic to the onion and stir. Add the cayenne pepper and stir for a minute. 

3. Add the beans and canned tomatoes and stir to mix well. Fill the tomato can with water and add to the pan. Add the cherry tomatoes, sprigs of thyme and a stock cube (optional), stirring well. 

4. Return the chicken to the pan and bring to the boil. Then reduce the heat, cover and simmer for 30 minutes. 

5. After 30 minutes remove the lid and simmer for a further 20-30 minutes until chicken is tender and pulls easily from the bone. 

6. Once cooked add spinach to the casserole and stir through until wilted. 

7. Serve with brown rice, wholemeal couscous or sweet potato mash. (Tip: i always cook my cous cous or rice with a stock cube, it adds extra flavour). 

 Enjoy x

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