Slow- cooked chicken and black bean stew

serves / 4 prep / 20 minutes cook / 2 hours Ingredients

100g ( 1⁄2 cup) dried black beans, soaked overnight in cold water

500g chicken thigh fillets, fat trimmed

1 brown onion, thinly sliced

1 red capsicum, deseeded, chopped

3 garlic cloves, thinly sliced

1 long fresh red chilli, deseeded, finely chopped

2 tsp sweet paprika

1 tsp ground cumin

400g can diced tomatoes

300g peeled pumpkin, cut into 2cm pieces

1 zucchini, cut into 2cm pieces

1 tbsp fresh lime juice

1⁄3 cup fresh coriander leaves Lime cheeks, to serve

1. Preheat oven to 160C/ 140C fan- forced. Drain black beans and rinse well.

2. Lightly spray a large flameproof casserole dish with olive oil and heat over high heat. Add chicken. Cook, turning, for 2- 3 minutes or until browned. Transfer to a plate.

3. Return dish to medium heat and spray with a little oil. Add onion. Cook, stirring, for 5 minutes or until softened. Add capsicum, garlic, chilli, paprika and cumin and cook, stirring, for 2 minutes or until aromatic. Add tomato, black beans, chicken and 375ml ( 1 1⁄2 cups) water. Bring to the boil. Cover and bake for 1 1⁄2 hours or until chicken is tender.

4. Add pumpkin and zucchini. Bake, covered, for a further 20 minutes or until vegetables are just tender. Remove chicken and shred. Return to dish. Add lime juice. Stir to combine. Sprinkle with coriander. Serve with lime.