Chicken, Kale & Black Bean Stew With Feta

• 1spring onion
• 32 g1 tomato paste sachet
• 2garlic cloves
• 10 gcoriander
• 1/2Knorr chicken stock cube
• 30 gGreek feta cheese
• 1/2 tspcayenne pepper
• 1large British chicken breast fillet
• 1 tspsmoked paprika
• 1 tspground cumin
• 75 ggiant couscous
• 80 gshredded kale
• 1lime
• 1 canof black beans

From your cupboard

• Pepper
• Salt
• Vegetable oil

1. 1.

   Boil a kettle

   Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1 tbsp vegetable oil over a high heat

   Once hot, add the chicken breasts and cook for 2-3 min on each side, or until browned

2. 2.

   Meanwhile, peel and finely chop (or grate) the garlic

   Dissolve 1/2 Knorr chicken stock cube in 650ml boiled water

3. 3.

   Once browned, add the ground cumin, smoked paprika, cayenne pepper (can't handle the heat? Go easy!), chopped garlic and tomato paste 

   Cook for 1-2 min or until fragrant

4. 4.

   When fragrant, add the chicken stock and giant couscous and cook, covered, for 10-15 min or until the chicken is cooked through (no pink meat!) and the couscous is tender

5. 5.

   Meanwhile, drain and rinse the black beans

   Chop the limes in half

   Trim, then slice the spring onions

   Chop the coriander roughly, including the stalks

6. 6.

   Once the chicken is cooked, transfer it to a clean board

   Add the shredded kale and drained black beans to the pan with a pinch of salt

   Give it a good mix up and cook, covered, for 2-3 min or until the kale is wilted and tender

   Meanwhile, shred the chicken apart using two forks – this technique is known as 'pulling'

7. 7.

   Once everything is cooked, squeeze in the juice of 1/2 lime and give it a good mix up – this is your black bean & kale stew 

8. 8.

   Serve the shredded chicken over the black bean & kale stew 

   Garnish with the chopped coriander and spring onion

   Crumble over the feta and finish with a grind of black pepper

   Enjoy!