Smoky beans with chicken thighs

( Serves 4)

Cooking Time: 20



  • Chicken 600 grams/ml
  • Tinned tomatoes 400 grams/ml
  • Lentils 240 grams/ml
  • Cannelinni bean 240 grams/ml
  • Paprika powder 30 grams/ml
  • Onion 120 grams/ml
  • Garlic 5 grams/ml
  • Olive oil 15 grams/ml
  • Broccoli 100 grams/ml


  • Pour your oil into a deep-frying pan on a medium to hot heat.
  • Add the chicken and brown on each side, then put on to tray and put in the oven at 180, until cooked through for about 15 minutes.
  • Pour some more oil in the pan, if needed, and, add the chopped onion.
  • Cook for five minutes and then add the garlic and cook for a further minute.
  •  Chuck in the spices and stir for 30 seconds.
  • Add the lentils and beans and the chopped tomatoes.
  • Bring to boil and lower the temperature. Let it boil away for about ten minutes.
  • Cook the broccoli until par boiled, then add to the pan. (keeping it a little firm is great for a bit more texture).
  • Season to taste.
  • Take the chicken out the oven and place on top.

Extra Notes

  • Use 1 smoked and one tbsp of normal paprika

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