Spicy Chicken and Bean Stew

Slow cooking has to be my cooking method of choice at the moment. I love cooking something for hours on a weekend, without having to turn on the oven! Plus the volume of food you can make is excellent for stocking up the fridge for a good week.

This chicken and bean number came about completely from cupboard ingredients (and a couple of chicken breasts). I’d had the tin of mixed spiced beans in the cupboard for ages and had been planning to fajita or taco them originally but never got around to it. Fast forward a few weeks later and they cried out to me when I started perusing the cupboards for things to cook the chicken with. I think beans are so underloved – they’re cheap, delicious, and if you buy them tinned, very easy to cook. Perfect for bulking out a stew.


I added some chorizo in at the end too for extra spice, I’ve found it’s better not to slow cook chorizo as you lose the flavours and the texture can go a bit weird. Better to add in right before serving, and throw in all that lovely red oil too. Yum.

Recipe after the jump!


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Slow Cooker Chinese Hoisin Chicken

With Chinese New Year around the corner (the Year of the Dog!) I’ve been thinking about my favourite oriental dishes. Chinese is definitely one of my favourite takeaways but I rarely make the dishes at home because they just never taste quite the same! My go-to order is usually beef in black bean, or a classic chicken chow mein. I just love those noodles!

I was over the moon with the way this hoisin chicken turned out, it really tastes as good as takeaway and is super simple to make. I can’t tell you if it’s any healthier though as I imagine the sugar and salt content isn’t great but trust me this tastes amazing.

Coating the chicken in cornflour gives it a really nice texture and the sauce is cooked low and slow to get all sticky and delicious. If you’re looking for a new Chinese recipe, I heartily recommend this dish!

You completely don’t need to slow cook this if you don’t have time, it’s fine on the hob. In fact if you cut the chicken up small enough you don’t need to slow cook it for very long either, just 3 hours or so is fine. Any longer and your sauce will dry out!


I served this with egg fried rice (in a packet, I’m ashamed) and crispy ‘seaweed’ which is actually kale! I’ll save that recipe for later this week so for now, here’s the chicken!


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Pressure Cooker Spicy Chickpea and Chorizo Stew

This is such an easy, cupboard essential meal. You don’t necessarily need a pressure cooker to make it either but it does cut down the cooking time and makes the chickpeas nice and soft. You could easily whack this in the oven for an hour or two or do it in a slow cooker.

I absolutely love chickpeas at the moment, they’re so cheap and bulk out any recipe, as well as being all good for you and stuff. I keep trying to find new ways to cook them and this is a brilliant way as they’re almost star of the show.

You can make a big batch of this and freeze it too, imagine coming home to a big steaming bowl of spicy, tomatoey goodness on a cold autumn night. And it will be autumn soon so that dream isn’t very far away!

Note I put kale in this which just kind of turned to green mulch in the pressure cooker. Spinach might be better, or if you really want kale, leave it out until five minutes before the end.


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