Chicken, Kale & Black Bean Stew With Feta

Boil a kettle 

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1 tbsp [2 tbsp] vegetable oil over a high heat

Once hot, add the chicken breast[s] and cook for 2-3 min on each side, or until browned

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

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

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

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

Meanwhile, drain and rinse the black beans

Chop the lime[s] in half

Trim, then slice the spring onion[s]

Chop the coriander roughly, including the stalks

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'

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