1/2 white onion
2 big cloves garlic
2 handfuls of kale
400g tin tomatoes
400g tin cannellini beans drained
100g single cream
10g olive oil
1 chicken stock cube
Zest of 1 lime
2 tsp oregano
1 tbsp cumin
1 tsp smoked paprika
1 tsp chilli powder
1 tbsp black pepper
1 tsp cinnamon
1 tsp coriander seeds
In a large pot, heat the oil and sauté the onion and garlic for 8-10 mins on a medium low heat until translucent.
Meanwhile, dice the chicken, season, open and drain the can of beans, chop kale, reconstitute the stock pot in boiling water as per packet instructions and measure out the spices, oregano and lime zest into a pot.
When the onions are ready, add the chicken and allow to brown slightly, the add the remaining ingredients and bring to a very low simmer.
Simmer on the side for 30-45 minutes depending on your level of hydration from the stock pot.
When the chilli is close to your desired consistency, pour in the cream and again don’t allow to boil. Add black pepper and adjust the seasoning as you see fit.
Serve hot with a spicy rocket salad or with rice.
Serves 2 Calories 475 P: 45 C: 30 F: 20 Fibre 10g