Iron Beans and Spinach Stew with Chicken


5 from 1 reviews
Iron Beans and Spinach Stew with Chicken
Cuisine: African
Recipe type: Lunch
Ingredients
  • ½ kg chicken thighs, skinless
  • 1 medium size onion, diced
  • 2 cloves garlic, minced
  • 2 Tbsp. tomato paste
  • 2 fresh tomatoes, sliced
  • 1 bay leaf
  • 1 cup iron beans, cooked and drained
  • 2 cooking spoonful pure vegetable oil
  • 2-3 cups fresh spinach
  • Salt, pepper and seasoning to taste
  • ½ kg chicken thighs, skinless
  • 1 medium size onion, diced
  • 2 cloves garlic, minced
  • 2 Tbsp. tomato paste
  • 2 fresh tomatoes, sliced
  • 1 bay leaf
  • 1 cup iron beans, cooked and drained
  • 2 cooking spoonful pure vegetable oil
  • 2-3 cups fresh spinach
  • Salt, pepper and seasoning to taste
Preparation
  1. In a large cooking pan with cover, add skinless chicken
  2. Season and steam skinless chicken and remove from pan
  3. Add the onions and cook until tender.
  4. Stir in the garlic to cook, add the tomato paste, add sliced tomatoes. Cook for one minute.
  5. Add the chicken stock, bay leaf, salt and pepper to taste, add the pure vegetable oil and bring to boil.
  6. Add the chicken back in the pan. Cover, reduce heat and simmer for 15 minutes.
  7. Mash about ¼ of the cooked beans with a fork into pieces.
  8. Add the whole beans and the mashed beans into the pan. Cover, cook for an additional 15 minutes or until chicken is thoroughly cooked.
  9. Add the spinach. Cook for about 2 to 3 minutes.
  10. Enjoy with potato or rice!

 

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