BEAN AND CHILLI CHICKEN

Prep time 15 mins Cooking time 45 mins Serves 4 700ml chicken stock 2 pickled green jalapeños, chopped 3 dried, smoked paprika chillies, crushed 1 tbsp ground cumin 3 garlic cloves, finely chopped 2 red peppers, deseeded and finely chopped 2 onions, finely chopped 4 chicken breasts 1 bunch fresh coriander, chopped, plus extra for garnishing 2 tbsp chopped fresh parsley 50ml rice vinegar A splash of olive oil 1tsp of sea salt 40g ground almonds 1 tsp chilli powder 1 tsp dried oregano 400g canned borlotti beans, drained and rinsed 400g canned butter beans, drained and rinsed 250ml sour cream 1 Place chicken stock, jalapeños, paprika, cumin, garlic, red peppers, onions and chicken breasts in a large pan. Bring to the boil then turn down and simmer for 10 minutes. Lift out the chicken and set aside, while reserving the liquid. 2 Blend together coriander, parsley, vinegar, olive oil, sea salt and almonds to make a smooth paste, adding extra oil if required. 3 Add this paste, chilli powder, oregano and beans to the reserved liquid and simmer for 30 minutes. 4 Shred the chicken and add it to the pan. When warmed through, check seasoning and serve in bowls garnished with fresh coriander and a blob of sour cream.