Chicken, Pesto & Vegetable Stew Recipe

Chicken, pesto and vegetable stew recipe, full of flavour, wholesome and a hearty dish to serve as the season starts to change from summer into the autumn season.

Serves 4

1kg chicken thighs

1 onion, chopped

2 carrots, peeled and sliced

75g kale

1 x 400g tin butter beans, drained and rinsed

2 tbsp green pesto

1 tbsp sunflower oil

1 tsp cumin seeds

1 tsp paprika

1 chicken stock cube

4g fresh thyme leaves

Instructions

1.Add the chicken in a bowl and marinate with 1 tbsp green pesto, salt and 1/4 freshly ground black pepper. 

2.In a non-stick frying pan add 1 tsp sunflower oil and place over medium heat. When hot, fry the chicken thighs for 2-3 minutes each side until the skin becomes crispy. Remove the chicken from the pan and set to one side. 

3.Add the cumin seeds to the pan and toast for 1 minute, add the onion, carrots, paprika and thyme and stir-fry for 2 minutes. In 250ml hot water dissolve the chicken stock cube stir and add to the pan with the remaining 1 tbsp pesto. Return the chicken to the pan and cover and cook for 10 minutes on a low – medium heat. 

4.Add the kale and butter beans, stir and simmer for a further 5 minutes until tender.