Persian Chicken, Kidney Bean & Herb Stew

Pictured page 139

Prep: 10 minutes | Cook: 45 minutes

This Persian stew of chicken and kidney beans, brightened with lots of parsley and coriander, is an incredibly flavourful dish. If dried black limes are not available, use a fresh lime, halved and added to the pot.

750g boneless, skinless chicken thighs, cut into 3-4cm cubes

1 large onion, finely chopped

¼ cup chopped chives

2 handfuls flat-leafed parsley, coarsely chopped

2 handfuls coriander, coarsely chopped

1 tbsp ground turmeric

1 tsp fenugreek seeds

3 cups liquid chicken stock

3 dried black limes or substitute

1 fresh lime, halved

2 x 400g cans kidney beans, drained Pita bread, to serve (optional)

In a large casserole pan, heat a little olive oil over a medium-high heat. Season the chicken all over with salt and pepper then add to the pan to brown on all sides – this may need to be done in 2-3 batches, adding more oil as needed. Remove the chicken to a plate and set aside.

Add the onion to the pan and cook for 5 minutes, stirring often, until softened. Add the chives and most of the parsley and coriander; cook for 2 minutes until wilted. Stir in the turmeric and fenugreek.

Return the chicken to the pan and add the stock and dried limes. Bring to the boil then turn down the heat to simmer gently, uncovered, for 25 minutes until the chicken is tender and the liquid has reduced.

Add the kidney beans and cook for 5 minutes more to heat through. Taste and adjust the seasonings, as required.

Garnish with remaining parsley and coriander. Serve with pita bread on the side, to sop up the juices, if desired. Serves 6