Pumpkin Spice Chicken Cacciatore
13th April 2015
New You Boot Camp Chicken In Pumpkin
13th April 2015
Ingredients
- 100 g kidney beans
- 500 g lean beef diced
- 2 large onions diced
- 2 carrots diced
- 3 tsp Cumin seeds
- 2 tsp dried oregano
- 2 tsp paprika smoked
- 1 tsp Cinnamon ground
- 1 tsp Coriander seeds
- 1 tsp Chilli flakes dried
- 1 tsp turmeric
- 4 cloves garlic coarsley chopped
- 400 g tomatoes chopped
- 1 tbsp tomato puree
- 1 cube chicken stock crumbled
- 1 tbsp Fresh Coriander chopped
- Tabasco sauce and Himalayan Crystal Salt to taste
Servings:
Instructions
- Place the kidney beans in a large bowl and cover with plenty of cold water. Cover the bowl and leave to soak overnight.
- Combine all the remaining ingredients, except the fresh coriander and Tabasco, in another large bowl. Cover and place in the refrigerator to marinate overnight.
- Once beans are soaked, rinse them in plenty of cold water and place them in a medium saucepan. Pour over boiling water and boil, uncovered, for 30 minutes. Drain and set aside.<
- Remove the bowl of marinating meas and vegetables from the refrigerator and turn into a large saucepan.
- Add 750ml boiling water and the drained beans. Set over a medium heat and bring to a gentle simmer, stirring well. Cook, uncovered, for 1 hour, stirring from time to time.
- Remove the pan from the heat, stir in the freshly chopped coriander, and season to taste with Tabasco and salt.
- Enjoy!
