Midweek recipe: chicken with butter beans, flaked almonds and pomegranate

A warming casserole to enjoy midweek over the Christmas period and very festive in colour!

Chicken and butter beans are a good source of protein. Pomegranates are full of antioxidants, polyphenols (plant compounds that can aid digestion), vitamins and minerals. Cinnamon is a spice with antioxidant, anti-inflammatory and blood sugar lowering properties. Curly or flat leaf parsley is full of vitamin C.

Ingredients:

600g boneless, skinless chicken thighs (free range/organic if possible)

2 red onions finely sliced

75ml olive or rapeseed oil

2 tsp cinnamon

100ml pomegranate molasses

400g tin or jar of butter beans

250ml chicken stock

Brown rice, quinoa or bulgur wheat and broccoli or other green veg to serve

½ pomegranate (seeds only)

Small bunch of parsley to serve finely chopped (optional)

Handful of flaked almonds to serve (optional)

Instructions:

If the chicken thighs are very big cut them in half. Then, season them with salt and pepper. Add the oil to the pan and cook the thighs and onions for about five minutes until golden and the onions have softened.

Add the cinnamon, pomegranate molasses and chicken stock and stir. Put in the oven at 140/120 fan for 1 ½ hours. Alternatively, you could cook it in a slow cooker for two hours on high. After an hour add in the butter beans. Test for seasoning and top with the chopped parsley, almonds and pomegranate seeds. 

The perfect nutritious, tasty and warming dish for a cosy winter evening. Enjoy!

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