Recipes
Chicken, pesto and vegetable stew
Beans, kale and chicken thighs combine to make a midweek meal winner that’s ready in under 30 mins.
Beans, kale and chicken thighs combine to make a midweek meal winner that’s ready in under 30 mins.
Cook: 25 Mins
Serves: 4
Price: £1.13 per serving
Nutritional Information
Each 385g serving contains
Energy
9921kj
616kcal
9921kj
616kcal
31%
Fat
35.8g
35.8g
High
51%
51%
Saturates
8.5g
8.5g
High
43%
43%
Sugars
6.2g
6.2g
Low
7%
7%
Salt
0.62g
0.62g
Low
10%
10%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2577kj/616kcal
Typical energy values per 100g:
2577kj/616kcal
Ingredients
1.1kg Asda Chicken Thighs
2tbsp Asda Reduced-Fat Green Pesto
1tbsp Sunflower Oil
1tsp Cumin Seeds
1 Onion, chopped into chunks
2 Carrots, peeled, sliced into rounds
1tsp Smoked Paprika
4g Fresh Thyme, leaves picked, plus extra to serve
1 Low-salt Chicken Stock Cube
75g Kale
1 tin Butter Beans, drained and rinsed
Method
1
Place the chicken in a bowl and marinate with 1tbsp of the pesto, some salt and ¼tsp freshly ground black pepper.
2
Add 1tsp oil to a non-stick frying and place over a medium heat. Once hot, fry the chicken thighs for 2–3 mins each side, starting skin-side down first so the skin becomes nice and crispy. Remove the chicken from the pan and set aside – you may need to fry the chicken in batches so you don’t overcrowd the pan.
3
Add cumin seeds to the pan and toast for 1 min, then add onion, carrots, smoked paprika and thyme and stir-fry for a further 2 mins. Dissolve the stock cube in 250ml hot water, then add to the pan along with the remaining 1tbsp pesto. Return chicken to the pan along with any resting juices, then cover with a lid and cook for 10 mins on a medium-low heat.
4
Add kale and butter beans, stir and simmer for a further 5 mins on a low heat until the kale is tender.