Sweet ‘n’ hot Cranberry Chicken Chilli
Cooking Time
Serves
Preparation Time
Ingredients
This chicken stew recipe from Sophie Grigson bears all the classic flavours of chilli con carne, but gives them new life with a touch of cranberry sauce. Serve it with rice to soak up all the juices.
1 Large chopped onion
2 Tablespoons olive oil
3 Cloves chopped garlic
800g cubed, boned and skinned chicken
1 Heaped teaspoon hot pimenton (smoked Spanish paprika)
1 Teaspoon ground cumin
1 1/2 Teaspoons dried oregano
300 ml Passata
200ml Water
1 x 410g Tin kidney beans, drained and rinsed
190g Ocean Spray Cranberry Sauce
Salt and pepper for seasoning
Roughly chopped coriander and/or mint for garnishing
Instructions
Fry the onion gently in the olive oil in a moderately large saucepan until tender, without browning. Then add the chicken, followed by the garlic. Stir around for 1-2 minutes until most of the chicken has lost its rawness. Sprinkle over the pimenton, cumin and oregano, and stir for a few seconds longer until evenly mixed.
Pour in the passata and 200 ml of water and season with salt and pepper. Bring up to the boil and simmer for 10 minutes, stirring occasionally. Stir in the kidney beans and cranberry sauce and cook for a final 3-4 minutes. Taste and adjust the seasoning, and scatter over coriander or mint to serve.
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