Zingy chicken & bean stew

Heat the oil in a large sauté or frying pan over a medium-high heat. Fry the onions with a pinch of salt for 6-8 minutes until soft, then add the garlic, finely chopped chillies and the spices; fry for 2 minutes more. Meanwhile, shred the meat from the cooked chicken and discard the skin and bones (reserve the bones to make stock, if liked).

Stir the shredded chicken and cannellini beans into the pan, then add the stock and simmer for 4-5 minutes. Add the lime zest and juice, then take off the heat and stir in the soured cream.

Scatter with the sliced jalapeño chillies and serve with coriander leaves, sliced avocado and corn tortilla chips for dipping, if liked.