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Bisto spiced chicken with prunes

Bisto

Spiced Chicken with Prunes

Serves 10
10 mins prep time
50 mins cook time
Dairy Free
Gluten Free

Ingredients

2 tbsp olive oil
1kg chicken thighs, diced
2 medium onions, sliced
30g garlic cloves, crushed
1 tsp ground turmeric
2 tsp ground cumin
2 tbsp tomato paste
1 tsp mild chilli flakes
400g yellow split peas, rinsed
1 litre water
40g Bisto Professional Chicken Bouillon Powder Bouillon
20 pitted prunes (about 160g)
2 tbsp sherry vinegar
30g fresh coriander leaves, chopped
Salt and pepper to taste

Allergens

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A hearty and warming casserole, with a blend of chicken and yellow split peas spiced and then sweetened with prunes. Great serve with rice and/or flatbread. 

Tips: If serving with rice why not cook your rice in Bisto Professional Chicken Bouillon Powder to enhance the flavour. I would use 500g rice, 1 litre water and 20g of Bisto Professional Chicken Bouillon Powder for 10 portions.  

Step One

Heat oil in a large sauté pan or casserole. Add chicken and brown for 5 minutes per side. Remove and reserve. 

Step Two

In the same pan, add the onions and cook over medium heat for 10 minutes until soft and lightly caramelised. Add garlic, cumin, turmeric, tomato paste, and chilli flakes. Cook for 1 minute. 

Step Three

Return the chicken to the pan. Add split peas, water, Bisto Professional Chicken Bouillon Powder, and prunes. Bring to a gentle simmer. 

Step Four

Cover and simmer gently for 40 minutes, or until the split peas are tender. Add a little extra liquid if required during cooking. 

Step Five

Finish: Stir in sherry vinegar and chopped coriander before serving. 

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