Herby Chicken and Georgian Style Lobio: Walnut Kidney Bean Stew
with Garlicky Cabbage
- Nuts
- Walnuts
- Peanut
- Cashew nuts
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Sesame
- Almonds
- Nuts
- Pecan Nuts
- Brazil nuts
- May contain traces of allergens
Georgian salads are often made of 'lobios' (kidney beans) combined with slow-cooked onions, lots of herbs and vinegar. Zeteli lobios salata is traditionally served cold but ours is a little warmer so it's on your table quicker.
Ingredients
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 carton(s)
Red Kidney Beans
20 grams
Walnuts
(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)
2 unit(s)
British Chicken Breasts
1 sachet(s)
Roasted Spice and Herb Blend
150 grams
Shredded Savoy Cabbage
30 grams
Tomato Puree
40 grams
Baby Spinach
10 grams
Chicken Stock Paste
1 sachet(s)
Mixed Herbs
Not included in your delivery
2 tbsp
Honey
1 tbsp
Mayonnaise
75 milliliter(s)
Water for the Beans
1 tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the onion. Peel the grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve. Finely chop the walnuts.
Heat a drizzle of oil and a knob of butter (if you have any) in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 10-12 mins.
Meanwhile, put mixed herbs in a medium bowl along with half the honey (see pantry for amount) and a drizzle of oil. Season with salt and pepper and mix together.
Lay a chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there's 2cm left (be careful not to slice all the way through). Open it up like a book.
Repeat with the other breast(s) - you've butterflied your chicken! IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Put the chicken in the bowl with the herby honey marinade, then turn to coat.
Lay the open chicken breasts onto a large lined baking tray.
Bake on the top shelf of your oven until golden and cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the onions are softened, stir in the tomato puree, roasted herb and spice blend and half the garlic. Stir and cook for a minute.
Stir in the kidney beans, chicken stock paste, sugar and water for the beans (see pantry for both amounts). Season with salt and pepper. Use a masher to gently crush half the beans in the pan. Then stir in the walnuts and bring to the boil.
Simmer until thickened, 4-5 mins, stirring occasionally. Once thickened, stir in the spinach a handful at a time until wilted, 1-2 mins.
Once cooked, remove from the heat.
Heat a drizzle of oil or a knob of butter in a frying pan on medium heat.
When hot, add the cabbage and remaining garlic and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins. Once cooked, remove from the heat.
Once the chicken is cooked, remove it from the oven, drizzle the remaining honey (see pantry for amount) over the cooked chicken and leave it to rest for a couple of mins.
Thinly slice the chicken and serve with your beans, cabbage on the side with a dollop of mayo (see pantry for amount) for dipping.
Enjoy!
