The joy of experimental cooking combined with a love of bargains, has filled my kitchen cupboards to the brim. I am ashamed to say, I have for some time now headed to the supermarket crying ‘Old Mother Hubbard’, when in fact I have 3 months worth of staples. Enough is enough! No more is going in, until some comes out. This recipe was inspired by the Caribbean, and reduced my cupboard clutter of a tin of black beans, pineapple chunks and coconut milk. It was easy to make and a pleasure on the palate.
- 8 Chicken Drumsticks/Thighs
- 1 Red Bell Pepper
- Tin of Pineapple Chunks Plus 100ml of Juice
- 400g Tin of Black Beans
- 400g Tin of Coconut Milk
- 20g Fresh Coriander
- 1tbsp Medium Curry Powder
- 1tbsp Olive Oil
- 2tsp Corn Flour
Preheat the oven to 180°C/Fan 160°C/350°F/Gas Mark 4.
Heat the oil in a large oven proof frying pan and brown the chicken, about 5-7 minutes. Deseed and chop the pepper and add to the pan, with the curry powder.
Combine the corn flour with the pineapple juice, before adding to the pan with the coconut milk and pineapple chunks. Season with salt and pepper.
Cook in the oven for 35 minutes, remove and add the black beans and chopped coriander, return to the oven for a further 10 minutes.
Serve with rice or noodles.