1 POUND OF CHICKEN PIECES 1 POUND OF TINNED KIDNEY BEANS 1 WHITE ONION 1 SMALL TIN OF TOMATOES 1 RED PEPPER 4 TBLSP OF WHITE WINE VINEGAR 2 CLOVES OF GARLIC CHOPPED PARSLEY TURMERIC OLIVE OIL SALT
If you prefer to use dry beans, soak them
in water for 12 hours and then drain off the water
before adding them to the casserole dish.
Add the pieces of chicken to some hot olive oil in a frying pan.
Add the chopped onion, chopped red
pepper, the tomatoes and the crushed garlic.
Add the vinegar, and a pinch of salt and turmeric.
Turn frequently until the chicken is golden brown.
Transfer all the contents of the frying pan to a casserole dish.
Drain the tinned beans. Add the kidney beans, the chopped parsley
and 3 cups of boiling water.
Place the covered dish in a pre-heated oven at
(190C- 375F- gas mark 5) for 20 minutes.
Serve hot.
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