Spicy Chicken and Black Bean Stew (serves 4)

Spicy Chicken and Black Bean Stew (serves 4)

This stew is one where you pop all the ingredients straight into a cast iron casserole dish – no cooking onions first, then browning the meat, etc., etc. The spiciness comes from a blend of ingredients – canned tomatoes and green chilies, harissa paste and Creole spices. Other than chicken the stew contains sweet potatoes, tomatoes and black beans.

1 pound of chicken tenders – cut into bite size pieces
2 x large cloves of garlic – finely chopped
2 x 15 oz cans of black beans – rinsed and drained
1 x sweet potato – peeled and cut into bite size pieces
1 x red pepper – deseeded and cut into bite size pieces
1 cup of crushed tomatoes
1 14.5 oz can of diced tomatoes with green chilies
3 cups of veg. broth/stock
1 tbsp. harissa paste
1/2 tsp. Creole seasoning

Place all ingredients in a cast-iron casserole dish, bring to a boil then simmer for 30 minutes.

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