Herby Chicken and Georgian Style Walnut & Bean Stew
with Garlicky Bacon Cabbage
The combination of beans and walnuts are the foundation for a typical Georgian stew. Known as 'lobio', we're serving this hearty stew with herby chicken and a side of garlicky cabbage.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
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)
1 sachet(s)
Mixed Herbs
2 unit(s)
British Chicken Breasts
30 grams
Tomato Puree
1 sachet(s)
Roasted Spice and Herb Blend
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
150 grams
Shredded Savoy Cabbage
90 grams
British Smoked Bacon Lardons
Not included in your delivery
2 tbsp
Honey
1 tsp
Sugar
75 milliliter(s)
Water for the Beans
1 tbsp
Mayonnaise
Utensils
Cooking Instructions and Tips
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, in a medium bowl, combine mixed herbs, half the honey (see pantry for amount) and a drizzle of oil. Season with salt and pepper.
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.
When the oven is hot, bake the chicken on the top shelf 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 spice and herb blend and half the garlic. Stir and cook for 1 min.
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 potato masher or back of a fork to gently crush half the beans in the pan.
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 and piping hot, 1-2 mins, then remove from the heat.
Heat a drizzle of oil or a knob of butter (if you have any) in a large frying pan on medium heat.
Once hot, add the bacon lardons. Stir-fry until golden, 2-3 mins.
Next, add the cabbage and remaining garlic and stir-fry for 2 mins more. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Season with salt and pepper, add a splash of water, then 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 over the remaining honey (see pantry for amount) and leave to rest for a couple of mins.
Thinly slice the chicken widthways and serve with your beans, bacon and cabbage on the side.
Add a dollop of mayo (see pantry for amount) for dipping.
