Chicken, borlotti bean and pumpkin stew

Categories: February

Ingredients

• 80g honey
• 2 garlic cloves, finely chopped
• 2 tsp wholegrain mustard
• 1/2 tsp dried chilli flakes
• 2 bay leaves
• 4 tbsp red wine vinegar
• 5 tbsp extra-virgin olive oil
• 700g boneless, skinless chicken thighs, cut into chunks
• 2kg pumpkin or butternut squash
• 400g can chopped tomatoes
• 600ml chicken stock or water, hot
• 410g borlotti or cannellini beans, drained and rinsed
• 1/2 savoy cabbage, shredded
• 30g fresh sage leaves, chopped

Directions

1. Mix the honey, garlic, mustard, chilli, bay leaves, vinegar and 3 tbsp olive oil. Coat the chicken in the mix, cover and chill overnight.

2. The next day, preheat the oven to 190˚C/fan 170˚C/gas 5. Peel, deseed and cut the pumpkin or squash into bite-size chunks. Put in a roasting tray, drizzle with the remaining oil, season, and roast for 30-40 minutes, until tender and charred at the edges.

3. Remove the chicken from the marinade. Heat a large saucepan over a medium heat and add the chicken pieces, in batches, until browned all over. You may need to clean the pan halfway as honey tends to catch and could burn.
4. Return the chicken to the pan and add the chopped tomatoes and stock or water. Simmer for 30 minutes, then add the beans and pumpkin pieces. Cook for a further 10 minutes. Add the cabbage and cook for a further 15 minutes. Season to taste and serve.

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