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Smoky chicken and black bean stew
Serves 6 Starters and mains
Ingredients
- 1 x 2kg pumpkin, to use as a serving bowl (optional)
- 900g chicken thighs, skinned and deboned
- 100g cooking chorizo, diced
- 1 white onion, diced
- 2 garlic cloves, sliced
- 1 fresh jalapeño chilli, chopped
- 1tbsp smoked paprika
- 5 fresh or dried bay leaves
- 1tbsp dried thyme
- generous splash white wine
- 100g chopped tomatoes
- 2tbsp tomato purée
- 200g dried black turtle beans (no need to soak or pre-cook)
- 850ml chicken stock
- 1tbsp apple cider vinegar
- pinch sugar
- small bunch each flat-leaf parsley and coriander, chopped
- olive oil, for frying
Method
Preheat the oven to 200C/180C Fan/Gas 6. Start by roasting your serving pumpkin (if using). Slice the top off the pumpkin around 5cm 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, then place both the pumpkin and the top
on a baking sheet. Roast in the preheated oven for 25 minutes, then remove and set aside. Reduce the oven to 160C/140C Fan/Gas 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 fry 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 casserole 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 was taken from the May 2020 issue of Food and Travel.
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