Slow cooking made easy.

This is a delicious summertime dish for the Thermal Chef. Its tastes really fresh, light and summery with roasted peppers and the fresh coriander and it’s a synch to make!

Ingredients

• 2  teaspoons  olive oil
• 1  finely chopped onion
• 1  pound  skinless, boneless chicken breast, cut into bite-sized pieces or you can use thighs but take the skin off.
• 3  chopped courgettes
• 1   finely chopped carrot
• 1 deseeded chilli (optional)
• 3/4  teaspoon  dried oregano
• 1/2  teaspoon  ground cummin
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 2  garlic cloves, crushed
• 1.5 cans any mixed beans such as  Chick Peas/Canellini/Butter beans/Flageolet beans will do.
• 600mls chicken stock or more if you want to have a tasty broth with the Stew. Use a stock cube if you have one handy.
• 4  chopped Roasted Bell Peppers – add towards the end.
• Chopped fresh coriander – for serving

Preparation:

1. Heat olive oil in the inner pot oven over medium-high heat.
2. Add chopped onion and chicken; sauté 5 minutes or until lightly browned.
3. Add courgettes and next 9 ingredients (courgettes through to stock); bring to a boil. Simmer for 5 mins.
4. Transfer the inner pot to the Thermal Chef and close
5. 30 mins before serving add the roasted peppers.
6. Serve with Baguette or toast whatever bread you have at home.

Enjoy!