Instructions

1. Peel and thinly slice the onion & garlic, deseed & slice the red pepper. Roughly chop the tomatoes and carrots.
2. Heat a Tbsp of olive oil in a large casserole dish and sauté the onion and garlic. Add the chicken pieces and gently brown them on each side.
3. Add the paprika and cumin, stir for 30 seconds, then add the tomato paste and carrots. Stir for a few seconds, until sticky, then pour in the stock. Add the bay leaf.
4. Gently simmer under cover for 45 minutes, then add the pepper slices. Cook for another 15 minutes, then add the beans. Cook for 5 minutes to warm through.
5. Serve with the coriander or parsley leaves scattered over the dish.