Preparation time is 20minutes
Cook time is 3hours 45minutes
Total time is 4hours 5minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
- 2tablespoons olive oil
- 2 medium onions (peeled and sliced)
- 1 bulb fennel (finely sliced)
- 8 chicken thighs (boneless, skinless)
- 1 1/2tablespoons smoked paprika
- 3 cloves garlic (peeled and sliced)
- 2 cubes chicken stock
- 800grams butterbeans (canned, drained)
- 600grams chopped tomatoes (canned)
Description
This paprika-spiked chicken and fennel stew is delicious with sourdough bread to mop up the sauce.
Method
Step 1 of 3
Heat half of the oil in a large pan on medium high heat and cook the onions and fennel for 5-6 minutes to soften. Add the garlic and smoked paprika and cook for 2 minutes. Remove the vegetables with a slotted spoon and place in the slow cooker.
Step 2 of 3
Add the remaining oil to the pan and cook the chicken thighs for 2 minutes on each side. Place in the slow cooker, pour in the chopped tomatoes, crumble in the stock cubes and pour over 300ml of water.
Step 3 of 3
Cook for 3 hours on medium, until the chicken is tender, stir in the butterbeans and cook for 30 minutes more.
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