Chicken And White Bean Stew


Chicken And White Bean Stew
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Prep Time
5 min
Cook Time
40 min
Prep Time
5 min
Cook Time
40 min
  1. 1 tbsp sunflower oil
  2. 300 g chicken breast, cut in bite sized pieces
  3. 1 onion, finely chopped
  4. 1 carrot, grated
  5. 2 tbsp plain flour
  6. 1 large potatoes, diced
  7. 1 bay leaf
  8. 1x200g can white beans, drained
  9. 1 spring onions, finely chopped
  10. generous pinch of chili flakes
  11. 1/2 tsp ground cumin
  12. 1/4 tsp ground turmeric
  13. salt and pepper to taste
  14. fresh dill
  1. In a large skillet or pan, heat the oil over low-medium heat.
  2. Add the chicken pieces, chopped onion and grated carrot.
  3. Cook for ~15 minutes or until liquid has nearly evaporated.
  4. Stir in 2 tbsp flour.
  5. Pour over hot (not boiling) water to fully cover the chicken and vegetables. Mix well to remove any lumps.
  6. Add diced potatoes and bay leaf. Simmer with a lid on until the potatoes are just cooked, stirring occasionally. Add more water if the sauce is too thick.
  7. Stir in the beans, chopped spring onion and all spices. Season with salt and pepper. Cook for 5 minutes.
  8. Remove from the heat, add the chopped dill, cover with a lid and leave to rest for 5-10 minutes before serving.
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