Chilli Chicken Stew with Pesto

Posted by Cathy Dickerson


Ingredients: (4 servings)

- 2 teaspoons coconut oil

- 1 large onion chopped finely

- 800g skinless, boneless chicken breast, cut into bite-sized pieces

- 200g carrot cut into slices

- 1 large red bell pepper roughly chopped

- 4 sticks of celery thinly sliced

- 1-2 green chillies to taste (birds eye or equivalent)

- 1 teaspoon dried oregano

- 1/2 teaspoon ground cumin

- Salt and black pepper

- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained (OPTIONAL)

- Approx. 500ml chicken stock

- 3 tablespoons pesto (see below)

Ingredients for Pesto: (can be kept in fridge for about 2 weeks)

- 25g pine nuts

- Fresh basil

- 25g grated parmesan

- 75ml olive oil

- 1 large garlic clove



    • Heat oil in large pan over medium-high heat.

    • Add onion and chicken; sauté 5 minutes.

    • Add carrot, bell pepper, and celery; sauté 4 minutes.

    • Add chillies and the rest of the seasoning (oregano, cumin, salt, pepper)

    • Add beans if using; add sufficient stock to cover and bring mixture to boil

    • Cover pan and reduce to low heat; simmer for about 30 mins.

    • When ready to serve stir in the pesto – just 1-2 teaspoons per serving are enough and really make this dish.  Don’t overdo the pesto as can easily take you over your allowances for fats.  NOTE: If you are making large quantities of this dish and storing some for later or freezing, only add pesto to each portion as serving.

To make pesto:

    • Heat a small pan over a low heat.

    • Cook the pine nuts until golden, shaking occasionally.

    • Put all ingredients in food processor and process until smooth, then season.

    • Use as needed and store leftovers in fridge