In the UK it doesn’t even feel like we have reached Spring yet, and we are absolutely nowhere near Summer. Sadly we have yet to experience any char-grilled burgers from the barbecue as the weather has been pants! Because of this I will not be packing aware my casserole dish for the summer, but instead embracing it until the sun comes out! I therefore cannot complain because I love rich and meaty casseroles, and this dish is no exception. If you love deep and warming Mediterranean flavours then you need to give this a go!
– 2 tbsp olive oil
– 1 red onion – roughly chopped
– 300g chicken – thinly sliced
– 230g sweet potato – cut into chunks
– 1 red pepper – cut into chunks
– 1 green pepper – cut into chunks
– 3 cloves smoked garlic
– 2 tsp smoked paprika
– 2 tsp paprika
– 1 tsp thyme
– 2 tbsp red wine vinegar
– 1 pint vegetable stock
– 1 x 400g tin chopped tomatoes
– 1 x 400g tin butter beans
– 1 tbsp tomato puree
– Juice ½ lemon
– Feta cheese and crusty bread to serve
Pre heat the oven to 160’C
In a cast iron dish/large sauce pan, heat the oil and fry the onion until soft.
Add the chicken and cook until it just starts to colour
Add the sweet potato and pepper and cook for 5 minutes, stirring regularly.
Add the garlic, paprika and thyme and stir so the ingredients are well coated
Add the vinegar and sweat off for 30 seconds
Stir in the stock, beans, tomatoes and the puree, bring to the boil and then cover and cook in the oven for one and a half to 2 hours.
If you have a slow cooker this will be a great dish to leave all day.
Serve hot with crusty bread and feta cheese