Chilli chicken & peanut pies
Bake one pie for dinner, then chill and cook the second for lunch. Peanut butter adds creaminess to the filling while a bean and potato mash provides extra nutrients. A healthy and hearty, gluten-free dinner.
SERVES 2 PREP 15 mins
COOK 1 hr EASY
500g potatoes, peeled and
chopped
2 x 400g cannellini beans, drained 3 tbsp chopped fresh coriander 1 tsp chilli powder
For the chicken illing
2 tsp olive oil
2 tbsp inely chopped ginger
1 red chilli, deseeded if you prefer
less heat
2 tbsp cumin seeds
2 tbsp ground coriander
1 tsp chilli powder
400g leeks, thickly sliced
1 red pepper, deseeded and diced 1 green pepper, deseeded and diced 2 large chicken breasts (400g),
diced
400g can chopped tomatoes
2 tbsp tomato purée
2 tsp vegetable bouillon
3 tbsp peanut butter (with no sugar
or palm oil)
320g broccoli, to serve
1 Heat the oven to 200C/180C fan/ gas 6. Cook the potatoes in a steamer for 15 mins until tender. Meanwhile, start the chicken filling. Heat the oil in a non-stick pan, add the ginger and chilli, and stir over a medium heat until starting to soften. Stir in the dried spices, leeks and peppers. Cook, stirring frequently, until softened.
2 Tip in the chicken and fry until it starts to colour. Add the tomatoes, tomato purée, bouillon and 150ml water. Simmer, covered, for 10 mins. 3 Mix the peanut butter with 100ml water, then stir into the stew and cook for 5 mins more. Divide the stew between two 24 x 18cm shallow pie dishes.
4 For the topping, tip the beans into a bowl, add the coriander and chilli powder and mash well. Tip in the steamed potatoes and roughly mash into the beans but keeping a little texture. Pile on top of the filling in the pie dishes and carefully spread over the filling to enclose it. Bake one of the pies for 35 mins.
5 Meanwhile, cook half of the broccoli and serve with the pie. Chill the other pie to cook along with the remaining broccoli for another day. Will keep chilled for up to three days. Reheat the remaining pie as above, adding an extra 15 mins to the cooking time.
GOOD TO KNOW healthy • low fat • vit c • folate • iron • ibre • 5 of 5-a-day • gluten free
PER SERVING 523 kcals • fat 11g• saturates 2g • carbs 54g • sugars 14g • ibre 15g • protein 43g • salt 1.2g