500 g chicken thighs, trimmed and cut into four1 red onion, cut into wedges1 red capsicum, diced2 cloves garlic, crushed1 tsp ground cumin1 tsp smoked paprika1 fresh jalapeno, thinly sliced400 g jar tomato passata½ cup chicken stock or water400 g can black or red kidney beans, drained500 g cottage cheese1 egg, lightly beaten½ cup (60 g) grated cheddar cheesecoriander, to serve
Method:
Preheat oven to 180°C (160°C fan-forced).
Heat a large, non-stick, ovenproof casserole dish over high heat, spray with olive oil and fry the chicken in batches, for five minutes or until browned all over. Remove and set aside.
Add the onion, capsicum, garlic, cumin and paprika and cook for one to two minutes or until slightly softened and fragrant.
Return chicken to the dish and stir and scrape to release any tasty bits from the bottom of the pan.
Add the jalapeno, passata and stock and season to taste.
Bring to the boil, remove from heat and cover and bake in the oven for one hour.
Remove the casserole from the oven and stir in the beans.
Combine cottage cheese and egg and spoon over top of casserole. Sprinkle with cheddar cheese.
Cook uncovered for a further 30 minutes until topping is golden brown.
Sprinkle with coriander to serve and enjoy with tortillas, rice and your favourite slaw.
Source: Dairy Kitchen