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Ingredients
Spicy chicken and beans
1 tablespoon olive oil
4 spring onions, finely chopped
1 celery stick, finely chopped
1 jalapeño chilli, seeded and chopped
500 g (1 lb) chicken mince
3 cloves garlic, crushed
¼ teaspoon ground cinnamon
¼ teaspoon chilli powder
1 teaspoon ground cumin
2 teaspoons plain flour
425 g (13½ oz) can tomatoes, chopped
½ cup (125 ml/4 fl oz) chicken stock
2 × 300 g (9⅔ oz) cans large or small butter beans, drained
2 teaspoons soft brown sugar
3 tablespoons finely chopped fresh coriande
Method
1. Heat the oil in a large frying pan, add the spring onion and cook until softened. Add the celery and chilli and cook for 1–2 minutes. Increase the heat, add the mince and brown, breaking up lumps with a fork or wooden spoon. Stir in the garlic, cinnamon, chilli powder and cumin. Cook for 1 minute. Add the flour to the pan and stir well.
2. Stir in the tomato and stock. Bring the mixture to the boil, reduce the heat and simmer, covered, for 10–15 minutes.
3. Add the butter beans to the pan and simmer for another 15 minutes, or until the liquid is reduced to a thick sauce. Add the sugar and season, to taste. Just before serving, scatter the coriander over the top.
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