Friday - - Recipe Cards -

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.

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