Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
Rated 5.0 stars by 1 users
Dinner
Wholesome Food
2
15 minutes
50 minutes
Adapt this recipe by using the contents of your veg drawer, left over chillies and spices or you can make it vegie by using Quorn or carving up a meatless chicken joint.
A spicy twist on classic chicken stew, perfect winter warmer or enjoyed with a crusty bread all year around.
What you are left with is a warming, spicy hug in a bowl! 🍲
4 free range chicken thighs
1 medium onion
3 cloves of garlic
3 cm fresh ginger (or sub with ginger powder)
1 carrot
1 parsnip
1 red pepper
1 tin of butter beans
1 tin of chopped tomatoes
1 tsp cayenne pepper
1 tsp Paprika
1 cup of chicken or vegetable stock
Generous desert spoon of Calder’s Kitchen Sillylilli
Heat oven to 180 degrees and chop the vegetables 🧅
Sauté onions, garlic, ginger & spices for max flavour 🧄
Stir in chopped tomatoes, stock & 3 tbsp of Sillylilli® 🌶️
Simmer with carrots, parsnips & red pepper 🥕🫑
Add butter beans, cook 10 mins on medium heat
Transfer into oven proof casserole dish, cover and cook in the oven for 40 minutes 🍲
Serve with crusty bread or mashed potato 🥖