Simple Stove Top Chicken & Bean Casserole

I like a recipe to have a simple structure and then lots of options for making it your own. This is one such recipe and perfect for either a mid week dinner, or even a weekend show stopper. It's hearty, delicious, healthy and packed with eveything you need from protein, to fibre, to anti-oxidants, essential minerals & vitamins. It's easy to make on the stove - but you can of course cook this in the oven or better still in a slow cooker. It's a great batch cook recipe that freezes well too. Maybe just remove the bones to save space. Serve with steamed greens, broccoli or buttered peas. This recipe serves 4. I hope you enjoy it x

Ingredients:

8 chicken thighs, or one whole chicken portioned up. If cooking for 1, feel free to use chicken breast, but meat on the bone has more flavour.

2 onions, or 1 onion & 1 large leek, peeled & sliced

4+ cloves of garlic, peeled then smashed or crushed

1 tin of good quality tomatoes, or 4 large fresh ones

2 tbsps of tomato puree

1 tsp chilli flakes or 1 fresh red chilli, seeded & chopped

1 tsp turmeric powder, or 2 inches of fresh root, peeled & chopped

1/2 tsp hot smoked paprika

1/2 cup red lentils, rinsed

1 can of cannellini, butter, kidney or black beans, rinsed

1/2 cup of green or black olives, whole or halved, optional

750 ml hot chicken stock, from a cube or pot is fine

Olive oil, sea salt and plenty of freshly ground black pepper

Fresh green herbs to garnish - parsley, chives or coriander

Method:

1. Gather all your ingredients - prep the veg & season the chicken with salt, pepper and a pinch of the paprika

2. Add a good glug of olive oil to a wide pan or frying pan for which you have a lid

3. When hot, add the chicken pieces & brown for about 4 mins

4. Add the onion and/or leek slices, and after 2 mins, the remaining paprika, turmeric & chilli. Stir everything together well.

5. Make up the hot stock & add it to the pan along with 1/2 tsp salt, all of the red lentils & the can of tomatoes.

6. Lower the heat, add a a good amount of black pepper and let this bubble away for 20 mins or longer. Make sure there is enough liquid for the lentils to soak up

7. Finally add the can of beans & the olives and stir to combine. Cook for another 5 - 10 mins with the lid on.

8. Garnish with fresh herbs - parsley or chives are perfect - and serve piping hot