Creamy Harissa Chicken Thigh With Butter Beans & Spelt

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then boil a kettle

Add your spelt to a pot of boiling water and bring to the boil over a high heat

Cook for 20 min or until tender (it will still have a slight bite when cooked)

Once cooked, drain and set aside for later

Reboil half a kettle

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken with your ground smoked paprika and diced onion and cook for 3-4 min or until the chicken is starting to brown

Once the chicken is lightly browned, add the chopped garlic and tomato paste with a little salt and cook for 1-2 min or until fragrant

Once fragrant, add your butter beans (no need to drain!) with all the bean water to the pan with 100ml [130ml] [170ml] boiled water and a pinch of sugar and give everything a good mix up

Reduce the heat to medium-high and cook for 6-8 min or until the sauce has thickened and the chicken is cooked through (no pink meat!)

Once thickened, add your soft cheese, chicken stock mix and harissa paste (can't handle the heat? Go easy!) to the pan and stir it all together – this is your creamy harissa chicken & butter beans

Add the cooked spelt and your soy sauce to the pan with a generous pinch of salt and give everything a good mix up – this is your creamy harissa chicken with butter beans & spelt