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Crispy Chicken Nuggets and Butterbean Stew

Crispy Chicken Nuggets and Butterbean Stew

with Yoghurt
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
650 kcal
Protein
: 
47g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Egg
  • Mustard
  • Wheat
  • Cereals containing gluten
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 carton(s)

Butter Beans

1 unit(s)

Garlic Clove

3 unit(s)

British Chicken Thighs

32 grams

Mayonnaise

(Contains: Egg, Mustard)

25 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

2 sachet(s)

Central American Style Spice Mix

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

75 grams

Low Fat Natural Yoghurt

(Contains: Milk)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

1.5 tbsp

Oil for the Breadcrumbs

Energy (kJ)2721 kJ
Energy (kcal)650 kcal
Fat32.3 g
of which saturates7.7 g
Carbohydrate34.2 g
of which sugars8.8 g
Dietary Fibre10.7 g
Protein47 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C. Drain and rinse the butter beans in a sieve. Transfer a third to a bowl and crush with a fork (we will use these later to thicken the bean stew). Peel and grate the garlic (or use a garlic press). 

2

Chop each chicken thigh into 3 or 4 strips (depending on the size of the thighs). Pop the chicken pieces into a mixing bowl. Season with salt and pepper and stir in the mayonnaise (see ingredients for amount). Make sure the chicken is well coated. In another large bowl, mix the panko breadcrumbs with half the Central American spice mix. Season the crumbs with salt and stir in the oil (see ingredients for amount).

3

Add the chicken to the bowl of breadcrumbs 2 pieces at a time, toss to coat, then lay on a large baking tray in a single layer. Repeat with the other chicken pieces. Roast the chicken on the top shelf of your oven until golden, crispy and cooked through, 20-25 mins. Discard any crumbs and mayo that are left in the bowls. IMPORTANT: The chicken is cooked when no longer pink in the middle.

4

Heat a splash of oil in a large saucepan over medium-high heat. Add the garlic and remaining spice mix, cook for 1 min, then add the passata, stock and water (see pantry for amount). Bring to a simmer, then leave to bubble away for 5 mins. After 5 mins, add the whole and crushed beans to the stew. Cook until the stew is nice and thick, 5-6 mins more.

5

Stir the spinach into the stew a handful at a time until wilted, 1-2 mins. Taste the stew and add salt and pepper if you feel it needs it. When the chicken is ready, remove from the oven. 

6

Spoon the spicy bean stew into bowls and add a dollop of yoghurt. Carefully arrange the chicken nuggets on top. Enjoy!

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