Chicken Thigh, Veggie 'Nduja and Butter Bean Stew
with Charred Courgette and Rice
Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken Thigh, Veggie 'Nduja and Butter Bean Stew in just 20-25 minutes for a delicious and speedy meal.
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
150 grams
Basmati Rice
1 unit(s)
Courgette
(May contain Celery)
1 carton(s)
Butter Beans
2 unit(s)
Garlic Clove
1 carton(s)
Tomato Passata
½ sachet(s)
Vegan ‘Nduja
10 grams
Vegetable Stock Paste
(Contains Celery)
25 grams
Sun-Dried Tomato Paste
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
240 grams
Diced British Chicken Thigh
Not included in your delivery
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Heat a drizzle of oil in a frying pan on high heat. Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, lay the chicken the pan. Season and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. Set aside. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
c) Meanwhile, trim the courgette and slice into 1cm thick rounds.
b) Drain and rinse the butter beans in a sieve. Peel and grate the garlic (or use a garlic press).
a) Put the pan back on high heat with a drizzle of oil if needed (no need to clean).
b) Once hot, add the courgette and cook until charred, 3-4 mins each side. Once cooked, season with salt and pepper.
c) Add the garlic and stir fry, 30 secs. Transfer the veg to a bowl. Set aside for later.
a) In the (now empty) pan, combine the passata, butter beans, veggie 'Nduja (see ingredients for amount, add less if you'd prefer things milder) and veg stock paste.
b) Stir in the sugar and water for the sauce (see pantry for both amounts).
c) Mix well and bring to the boil, then lower the heat and simmer the sauce until slighty thickened, 3-4 mins.
a) When the sauce is cooked, stir in the sun-dried tomato paste, butter (see pantry for amount) and half the cheese.
b) Taste and season with salt and pepper if needed.
a) When the chicken is cooked, slice into 1cm thick slices.
b) Share the rice between your bowls and spoon over the veg and remaining sauce from the pan.
b) Top with the sliced chicken and courgette rounds, then sprinkle with the remaining cheese and crispy onions to finish.
Enjoy!
