We’ve been making lunch in the test kitchen today, and we have created this delicious Chicken, Butterbean, Red Pepper and Prune Stew. We’ve created this recipe with energy levels & low GI in mind. And by using California Prunes, which have a low GI, they will help give you steady energy levels for longer and help control you blood sugar levels. #Caprunes
Find more delicious California Prune recipes here- https://www.californiaprunes.co.uk/california-prunes-recipes/
Servings: 4 Prep Time: 15 minutes Cook Time: 35 minutes INGREDIENTS
1 large onion
2 yellow peppers
3 tbsp oil
2 garlic cloves
2½ tbsp paprika
400g tinned chopped tomatoes
200ml chicken stock
8 skinless, boneless chicken thighs
200g chopped California Prunes
Chop the onion and peppers into 1cm chunks.
Heat 1 tbsp oil in a large casserole pan. Add the onion and peppers and cook until soft.
Add the garlic and paprika to the pan and cook for a few minutes in order to get maximum flavour from the paprika.
Add the chicken stock and tinned chopped tomatoes to the pan, season with salt and pepper. Allow the sauce to come to come to a boil, then turn down to a simmer.
In a separate pan, heat up 2 tablespoons of oil and cook the chicken thighs for 2-3 minutes on each side. Once browned, remove from the pan and place to one side.
Add the butterbeans, California Prunes and browned chicken to the sauce. Make sure that the chicken is just covered in sauce. Add a splash of water if the sauce is beginning to look a little dry.
Simmer for about 20 minutes until the chicken is fully cooked.
Serving suggestion: Sprinkle with coriander leaves and serve with a crusty baguette.