Pulled chicken and black bean chilli

Replacing beef with chicken is a small step in the right direction when it comes to reducing your impact on the environment. great for a midweek meal.

TO MAKE 1 PORTION

1 chicken leg

Salt and pepper

Olive oil

½ red onion,

1 garlic clove, sliced

1 tsp smoked paprika

1 tsp ground cumin

200g chopped tomatoes (from a 400g tin)

1 veg, chicken or beef stock cube 200g black beans

(from a 400g tin)

Dollop of drained creme fraiche A few coriander leaves (optional) A few slices of red chilli (optional)

SEASON the chicken leg and place it in a saucepan or heatproof casserole dish with a splash of olive oil over a medium heat. Add the onion and cook for about 10 minutes until the chicken is coloured on all sides. Next add the garlic, paprika and cumin, and continue to fry for a couple more minutes before adding the chopped tomatoes and the stock cube. Stir to combine, then cover with a lid and simmer for about 25 minutes, adding a splash of water if required. Remove the chicken from the sauce and place on a plate. Use a fork to shred the meat. Discard the bone and return the meat to the saucepan. Add the black beans to the pan and simmer for another couple of minutes.

Season to taste and serve with a dollop of creme fraiche, and a few coriander leaves and slices of chilli to garnish, if preferred.