Name: One Pan Chicken, Beans and Spinach
Prep time: 15 min
Cook time: 40 min
Yield: Makes 4
Ingredients: 4 x 100 g chicken thigh fillets, skin removed; 1 small leek, trimmed, washed, and finely sliced; 2 cloves garlic, finely chopped; 1 tsp fennel seeds, lightly crushed; Pinch chilli flakes (optional); 1 cup salt-reduced chicken stock; 400 g can Wattie's Chopped Tomatoes in Juice; 400 g can Wattie's Pinto Beans in Springwater, drained; ½ x 350 g bag Wattie's Frozen Free-Flow Spinach

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Makes 4

Prep Time 15 minutes

Cook Time 40 minutes

Intermediate

Ingredients

4 x 100 g chicken thigh fillets, skin removed

1 small leek, trimmed, washed, and finely sliced

2 cloves garlic, finely chopped

1 tsp fennel seeds, lightly crushed

Pinch chilli flakes (optional)

1 cup salt-reduced chicken stock

400 g can Wattie's Chopped Tomatoes in Juice

400 g can Wattie's Pinto Beans in Springwater, drained

½ x 350 g bag Wattie's Frozen Free-Flow Spinach

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Heat a dash of oil in a deep-frying pan. Add the chicken thigh fillets and brown in a single layer over a medium high heat. Remove chicken from the pan and set aside.

Step 2

Reduce the heat. Add leeks and garlic and cook over a medium low heat to soften. Add fennel seeds, chilli flakes and pour over chicken stock and Wattie's Chopped Tomatoes in Juice. Add Wattie's Pinto Beans and stir to mix. Return the chicken to the pan. Bring the sauce to the boil. Reduce heat and continue cooking with the lid off, making sure the sauce is just bubbling, for 30 minutes.

Step 3

Add Wattie's Frozen Free-Flow Spinach and stir into the sauce. Continue cooking until spinach is hot and chicken is cooked. Serve with crusty bread.