Spicy chicken thighs and veggie stew


This week in the world of food I’ve been shopping for sauces and picked up this bottle of Habanero Hot Sauce from the Wiltshire Chilli Farm. I’m looking forward to trying it with some dishes soon.

My chilli plant has also begun flowering and I’m off to another food festival tomorrow: Mapledurham Food & Craft Festival

And now for this week’s recipe. Make sure you buy decent chicken thighs from a butcher. I’ve found supermarket bought ones can be quite gristly.

Spicy chicken thighs with veggie stew

Serves 2

  • 4 or 5 chicken thighs, boneless
  • 1tsp paprika
  • 1 leek, diced
  • 1 carrot, peeled and diced
  • 110g black turtle beans
  • 1 pint vegetable stock
  • 2 tablespoons chilli oil

Heat half the oil in a large pan and place the chicken thighs in the pan. Sprinkle over the paprika and cook for 25-30 minutes, turning over half way through.




While the chicken is cooking, put the beans in a small pan with 300ml boiling water and simmer for 20 minutes. Drain and put aside. When the chicken is done place these on kitchen roll and put to one side.

Heat the remaining oil in the pan and gently cook the leek and carrot for 10 minutes. Stir in the lentils and stock. Season and simmer for five minutes.



Slice the thighs into three pieces and add all the meat to the stew. Heat through and then serve.




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