Recipe for Tunisian Chicken Olive and Bean Stew 
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Yield:
4
Ingredients:
Amount Ingredient
500 gm boned chicken meat cut into 2cm pieces
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
1 x heaped tbsp coriander seeds crushed
1 x onion chopped
3 tbl olive oil
250 gm black eyed beans soaked for at least 4 hours
2 x sprg thyme
2 tbl tomato puree
75 gm black olives
1/2 tbl red wine vinegar
Instructions:
Instructions: Mix the cubes of chicken with the cayenne and black pepper and the coriander.

Stir to coat evenly.

Fry in half the oil over a medium heat for about three minutes.

Add the onion and continue to fry until the onion is tender.

Drain and rinse the black beans then add to the pan along with the thyme and enough water to cover by about 3cm.

Bring up to the boil and simmer until the beans are tender (about 40 minutes) and most of the liquid has evapourated.

Stir in the tomato puree olives vinegar and salt.

Simmer for another 34 minutes then taste and adjust seasonings.

Serve hot.

Use thigh meat in preference to breast of chicken as it will mpart more flavour.

Serves 4

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