AS SEEN ON THE
AS ON SEEN THE
Christmas Kitchen
CHEF’ S TABLE
Ingredients
• 1 tbsp olive oil
• 4 skinless chicken breasts, cut into finger-sized strips
• 2 tbsp dark soy sauce or tamari
• 2 tbsp miso paste
• 400g can black beans, drained and rinsed
• 1 avocado, mashed
• 400ml can coconut milk
• handful of baby spinach
• 1 lime, juiced
TO SERVE
• handful of herbs, torn
• flatbreads, rice or noodles
• lime wedges
Mariella Frostrup & Belles Berry
Coconut chicken & black bean stew
SERVES 4
This is a simple midweek stew with energising health benefits. Black beans are an excellent source of fibre, antioxidants and plant-based protein.
1 Heat the olive oil in a large saucepan over a medium-high heat. Add the chicken strips and cook for 5 to 10 minutes until browned on both sides.
2 Mix the soy sauce and miso in a small bowl, then add to the pan. Stir in the black beans, avocado and coconut milk, then simmer uncovered for 5 minutes. Season with salt and pepper.
3 Remove from the heat. Add the spinach and stir until it wilts, then stir in the lime juice. Top with fresh herbs and serve with lime wedges and flatbreads, rice or noodles.
38 goodfoodshow. com