Smoky chicken and black bean stew recipe
This seductively earthy chicken and black bean stew always hits the spot, especially if there's a chill in the air.
Ingredients
- 1 x 2kg/4lb 8oz pumpkin (optional)
- 900 g chicken thighs, skinned and deboned
- 100 g cooking chorizo, diced
- 1 white onion, diced
- 2 garlic cloves, sliced
- 1 fresh jalapeño chilli, chopped
- 1 tbsp smoked paprika
- 5 fresh or dried bay leaves
- 1 tbsp dried thyme
- 1 generous splash of white wine
- 100 g chopped tomatoes
- 2 tbsp tomato purée
- 200 g dried black turtle beans (no need soak or pre-cook these here)
- 850 ml good chicken stock
- 1 tbsp apple cider vinegar
- 1 pinch sugar
- 1 small bunch each of flat-leaf parsley and coriander, chopped
- 1 pinch each of salt and freshly ground black pepper
- 1 glug of olive oil, for frying
Details
- Cuisine: British
- Recipe Type: Stew
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 165 mins
- Serves: 6
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6.
- Start by roasting your serving pumpkin (if using). Slice the top off the pumpkin about 5 cm/2 inches from the top, saving the ‘lid’. Scrape out the seeds from inside with a spoon and discard them.
- Season inside the pumpkin with salt and pepper, place both the pumpkin and the top on a baking sheet and roast in the preheated oven for 25 minutes, then remove and set aside.
- Reduce the oven to 160°C/325°F/gas mark 3, ready for the stew.
- To make the stew, heat a glug of olive oil in a lidded casserole dish. Season the chicken with salt and pepper, add to the dish and sauté until golden all over. Remove from the dish, transfer to a bowl, cover and set aside until needed.
- In the same dish, fry the chorizo for a few minutes, until all the red oil is released.
- Add the onion and cook for a few minutes before adding the garlic and chilli. After 1 minute, add the paprika, bay leaves, thyme and wine.
- Simmer until the wine has almost all evaporated, then add the chopped tomatoes, tomato purée and black beans.
- Stir well before adding the stock, vinegar and sugar and season to taste. Return the chicken to the dish, pouring in any juices from the bowl.
- Cover with the lid, cook in the preheated oven for 2 hours, then rest for 10 minutes before adding the herbs. Serve in the pumpkin (if using).
This recipe is from Share: Delicious Sharing Boards for Social Dining by Theo Michaels. Published by Ryland Peters & Small, £16.99. Photography by Mowie Kay.
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