California Prunes, Chicken & Butterbean Stew

Recipe by Peter Sidwell

Looking for a heartwarming dinner? Try our California Prune, Chicken & Butterbean Stew! It tastes delicious and is good for your bone, heart and digestive health.

Bone-building Recipe

Stew up some bone-building nourishment with this protein-rich stew with a good dose of bone-building minerals from the flavourful beans and California Prunes. Add a handful of greens for some vitamin K and calcium as an extra boost for your hard-working skeleton!

Servings: 4 people
Prep Time:
Cook Time:


  • 1 large onion
  • 2 yellow peppers
  • 3 tbsp oil
  • 2 garlic cloves
  • 2-½ tbsp paprika
  • 400g tinned chopped tomatoes
  • 200ml chicken stock 8 skinless, boneless chicken thighs
  • 1 x 400g can of butterbeans (drained)
  • 200g chopped California Prunes
  • Coriander leaves (optional)

Bone-boosting, plant-based swap: Swap tofu for the chicken. Protein and calcium-packed tofu can be a delicious and versatile addition to stews, providing a source of plant-based protein and absorbing the flavours of the stew (add it to the stew during the last 10-15 minutes of cooking. This prevents the tofu from becoming too mushy or overcooked).


  1. Chop the onion and peppers into 1cm chunks.
  2. Heat 1 tbsp oil in a large casserole pan. Add the onion and peppers and cook until soft.
  3. Add the garlic and paprika to the pan and cook for a few minutes in order to get maximum flavour from the paprika.
  4. Add the chicken stock and tinned chopped tomatoes to the pan, season with salt and pepper. Allow the sauce to come to come to a boil, then turn down to a simmer.
  5. In a separate pan, heat up 2 tablespoons of oil and cook the chicken thighs for 2-3 minutes on each side. Once browned, remove from the pan and place to one side.
  6. Add the butterbeans, California Prunes and browned chicken to the sauce.
    Make sure that the chicken is just covered in sauce. Add a splash of water if the sauce is beginning to look a little dry.
  7. Simmer for about 20 minutes until the chicken is fully cooked.

Serving Suggestion:
Sprinkle with coriander leaves and serve with a crusty baguette.

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