Waitrose and Partners
Chicken & butter bean stew

Chicken & butter bean stew

This punchy stew is simple to throw together and packed with protein, fibre and flavour. 

4 out of 5 stars(1) Rate this recipe
HealthyHigh protein
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins

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  • 2 tbsp olive oil
  • 1 tbsp Essential Unsalted Butter
  • 2 2 large onions, sliced
  • 3 clove/s garlic, sliced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 400g 400g can Essential Butter Beans, drained and rinsed
  • 28g Knorr Gluten-Free Chicken Stock Pot
  • 2 tbsp Essential Greek-Style Yogurt, plus extra to serve (optional)
  • 300g British Roast Chicken Thighs (or leftover roast chicken), shredded
  • Coriander leaves and basmati rice or flatbreads, to serve (optional)


  1. Heat the oil and butter in a large frying pan over a medium-high heat. Add the onions with a pinch of salt and fry for 5 minutes. Add the garlic and fry, stirring regularly, until everything is deep golden (25-30 minutes). Bring a kettle of water to the boil.

  2. Scoop out 1⁄3 of the onion mixture and set aside. Stir the turmeric and cumin into the pan and fry for a minute, then stir in the butter beans. Add the stock pot and 300ml just-boiled water, stirring to help it dissolve. Simmer for 5 minutes.

  3. Stir in the yogurt and chicken and heat through for 2 minutes or until piping hot throughout. Taste and season, if needed, then serve with the reserved caramelised onions and garlic, plus extra yogurt, coriander leaves and some rice or atbreads, if liked.

Cook’s tip

Caramelised onions are the star of this dish, so it’s worth taking time over them. Keep a close eye as they take on more colour, stirring regularly to stop any catching on the bottom of the pan.


Typical values per serving when made using specific products in recipe


1,465kJ/ 350kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating