A true winter warmer this decadent stew of sausage, chicken and butter beans is warm with ras el hanout, fragrant with preserved lemons and rich with bold flavours. It’s easily doubled and can be reheated or served the following day with ease.
You can also cook this dish in a slow cooker just set it to low and cook for 4 hours.
(Serves 2 comfortably)
1 small preserved lemon finely sliced
5 skinless, boneless chicken thighs
2 pork sausages (preferably toulouse or fennel)
1 glass white wine
1 400g tin of butter beans, drained
500ml chicken stock
1 Tsp ras el hanout
1 small Green chilli, sliced
1 Tsp tomato puree
1 beef tomato, diced
1 Tbsp chopped coriander
1 small onion sliced
1 clove garlic, finely sliced
Salt and white pepper
Heat a heavy based frying pan and add a slug of olive oil to the pan. Add the sausages and sizzle for 4-5 minutes or until lightly brown all over, remove and slice each into 3 equal parts. Season the chicken with salt and white pepper and fry for 5-6 minutes until sealed and lightly golden, again remove from the pan. Add a little more oil if needed and then the onion and garlic to the pan and saute for 5 minutes until lightly softened. Then add the Ras el hanout, preserved lemon, chilli and tomato puree, cook for 1-2 minutes before adding the white wine. Boil rapidly and reduce by half before returning the chicken and sausages to the pan. At this stage add the tomatoes, butter beans and chicken stock to the pan and cover with a tight fitting lid. Turn the heat to low and simmer gently for 25- 35 minutes until the chicken is cooked and the sauce is slightly thickened.
To serve, stir through the spinach and chopped coriander and season lightly with a pinch of salt.
Serve in deep bowls with a hunk of bread.