Chicken, cannellini beans and kale is not the catchiest of names – more of a list of ingredients really. Which makes sense for a dish whose elements remain proudly distinct while combining in a deeply satisfying way.
CCK is a great weekday meal, which I can have on the table in twenty minutes when necessary. The recipes is one of Nigella’s – from her Nigella Bites cookbook.
Chicken, cannellini beans and kale
(serves 4)
- 1 litre chicken stock
- 4 skinless chicken breasts
- 500g shredded kale
- 1 Tb olive oil
- 200g chorizo sausage, skinned and chopped
- 3 tins cannellini beans, drained and rinsed
- salt and pepper
- smoked paprika
- Bring the chicken stock to a simmer in a large saucepan. Add the chicken breasts and simmer for about ten minutes, or until cooked through.
- Bring a separate pot of salted water to the boil. Add the kale, and cook for about five minutes, until just tender. Drain well.
- Heat the olive oil in a frying pan over medium. Add the chopped chorizo and drained cannellini beans, and cook for about five minutes until heated through. Add a few tablespoons of chicken stock to moisten the mixture. Season with salt and pepper.
- Divide the bean mixture between four shallow bowls. Top with a mound of kale and a chicken breast. Dust with smoked paprika before serving.
Ten More Bites 
A blissfully simple dish with robust favors. Sounds typically Nigella, who is book signing in Vancouver as we speak!
It’s a good one, and perfect for this weather. You aren’t planning a pilgrimmage I don’t imagine?
I wish! Has to be a really powerful motive to get me to Vancouver for one event what with expense and hassle of ferry and city traffic