
By SW Sarah
Chicken & butter bean stew
3 steps
Prep:10minCook:45min
This punchy stew is simple to throw together and packed with protein, fibre and flavour.
Updated at: Fri, 27 Jun 2025 23:06:27 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
27
High
Nutrition per serving
Calories541.9 kcal (27%)
Total Fat17.8 g (25%)
Carbs68.5 g (26%)
Sugars10 g (11%)
Protein29.3 g (59%)
Sodium475.2 mg (24%)
Fiber19.8 g (71%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

2 Tbspolive oil

1 Tbspunsalted butter

onions
large, sliced

3 clovegarlic
sliced

1 tspground turmeric

1 tspground cumin

400gButter Beans
drained and rinsed

Chicken Stock Cube

2 TbspGreek-Style Yogurt
plus extra to serve, optional

300gChicken Thighs
British Roast, or leftover roast chicken, shredded

Coriander leaves

basmati rice
or flatbreads, to serve, optional
Instructions
Step 1
Heat the oil and butter in a large frying pan over a medium-high heat. Add the onions with a pinch of salt and fry for 5 minutes. Add the garlic and fry, stirring regularly, until everything is deep golden (25-30 minutes). Bring a kettle of water to the boil.
Step 2
Scoop out 1⁄3 of the onion mixture and set aside. Stir the turmeric and cumin into the pan and fry for a minute, then stir in the butter beans. Add the stock cube/pot and 300ml just-boiled water, stirring to help it dissolve. Simmer for 5 minutes.
Step 3
Stir in the yogurt and chicken and heat through for 2 minutes or until piping hot throughout. Taste and season, if needed, then serve with the reserved caramelised onions and garlic, plus extra yogurt, coriander leaves and some rice or atbreads, if liked.
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