Chicken and Bean Bake

Prep time
15min
Cook time
40min
Serves
6

This vibrant chicken and bean bake recipe is a delicious twist on a classic comfort dish. Packed with smoky spices, tender chicken, and a medley of beans.

Ingredients:

  • 1 onion, diced
  • 1 Tbsp (15ml) tomato paste
  • 1 Tbsp (15ml) smoked paprika
  • 1 Tbsp (15ml) cumin
  • 2 tsp (10ml) coriander
  • 2 garlic cloves, minced
  • 1 cinnamon stick
  • 1 Tbsp (15ml) lemon juice
  • ¼ cup (60ml) coffee
  • 1 can (410g) tomato diced
  • 1 cup (250ml) chicken stock
  • 1 can (410g) kidney beans, drained 
  • 1 can (410g) white beans, drained
  • 1 can (410g) borlotti beans, drained
  • 6 Southern Fried crumbed chicken thighs
To serve coriander & bread

Method:

  1. Sauté onions on low for about 8 minutes.
  2. Add spices, garlic, tomato paste and cook until oil “splits”, about 4 minutes.
  3. Add the lemon juice and coffee, and cook for a further 2 minutes.
  4. Add the diced tomatoes, chicken stock, and beans. Bring to a simmer, then nestle the chicken thighs into the mixture.
  5. Bake in a preheated oven at 180°C for 25 minutes.
  6. Serve with fresh coriander and baguette.