W L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
LOUISIANA CHICKEN & BEAN CASSEROLE
Ingredients
• Ground cumin 1tbs
• Ground coriander 1tbs
• Smoked paprika 1.5 tbs
• Cayenne pepper 1 / 2 tbs
• Oregano 1 tbs
• Bourbon whiskey
• 2 fresh chicken breast diced or sliced
• 3 clove minced garlic
• 1 onion finely diced
• Bunch fresh basil
• Bunch fresh coriander
• Tin sweetcorn
• Tin butter beans
• 500ml double cream
• French beans
• Fresh chilli as much as you like or leave them out if you don ’ t like it spicy .
Method
1 . Warm your spices up gently in a dry pan . ( Cumin , coriander , paprika & cayenne ). This will release the oils and fragrance and bind them together to make a rub .
2 . Place your chicken in a bowl along with a glug of oil and your rub . Give it a good mix in and allow to marinate for at least half an hour .
3 . In a hot pan fry off the chicken with a little oil . Try and get some nice colouring on the outside - just ensure you don ’ t burn the spices at this stage . The chicken doesn ’ t need to be cooked all the way through as you will continue cooking shortly . Remove to one side .
4 . In the same pan , deglaze with a little bourbon whiskey . Reduce down a little then add the garlic and onions . If you like add in some chilli and fry this off until softened
5 . Now add your chicken back in and fry until the chicken is cooked all the way . Add in your French beans , tinned corn & butter beans , oregano and double cream . Mix well and bring it all up to a simmer . Cook out the cream for a few minutes to incorporate all the flavours .
6 . When your nearly done , add in your freshly chopped basil and coriander and check for seasoning , you will need some salt and pepper .
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