This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite. Serve with a side of cauliflower tabbouleh as a light accompaniment
Prep:15 mins
Serves 4
large handful flaked almonds1 tbsp ghee2 red onions, finely sliced4 garlic cloves, finely choppedthumb-sized piece ginger (about 40g), unpeeled if organic, finely grated1 tsp ground cumin1 tsp ground cinnamon½ smoked sweet paprika4 chicken thighs, skin on2 red peppers, sliced into thin strips1 large lemon, cut into 6 thick sliceshandful green olives, stoned250ml gluten-free chicken stock or bone broth4 pitted dates or dried apricots, choppeda small pinch of chilli powder or 1 fresh, red chilli, chopped (optional)150g green beans, halvedhandful fresh coriander, choppedhandful fresh parsley, chopped
STEP 1In a large, dry pan, gently toast the almonds for 2 mins until golden – don’t take your eyes off them, as they burn easily – then set aside.STEP 2In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.STEP 3Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.STEP 4Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.STEP 5If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.STEP 6Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.
