Ingredients

* 2 chipotle chillies, available from specialist Mexican stores
* 3 tbsp vegetable oil
* 2 onions, diced
* 2 sticks celery
* 3 cloves garlic, chopped
* 500g boneless, skinless chicken thighs
* 1 litre chicken stock, plus more if required
* 1 bay leaf
* 4 green chillies, chopped
* 1/2 tsp cumin
* 1/2 tsp mustard powder
* 1/2 tsp tarragon
* 1 sprig thyme
* 1 tsp paprika
* 1 tsp cayenne pepper
* 500g white cannellini beans, soaked overnight
* 375ml double cream
* 2 carrots, grated
* 3 limes, zest and juice
* bunch of coriander, chopped

Method
1. Soak the chipotle chillies in warm water for 30 minutes, until soft. Remove the seeds, chop finely and leave on the side.

2. Heat the oil in a saucepan and gently fry the onion, celery and garlic until softened, but not coloured.

3. Add the chicken thighs, stock, bay leaf, chillies, oregano, cumin, dry mustard, tarragon, thyme, chipotle, paprika and cayenne pepper and simmer for 30 minutes.

4. Stir in the drained beans and simmer for a further hour, until the beans are tender.

5. Stir in the cream, grated carrot, lime juice and zest and the fresh coriander. Serve immediately.

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