Oven pot with chicken, kidney beans, mushrooms

Ingredients for 4 servings:

• 1 can kidney beans
• 350 g potatoes
• 200 g mushrooms
• 250 g bell pepper(s), red and green
• 100 g tomatoes
• 500 g chicken breast, shredded
• 60 g spring onions
• 80 g onion(s)
• 2 cl soy sauce
• 160 ml red wine
• 10 g almond(s), chopped
• 10 tbsp desiccated coconut
• 1 tsp cocoa powder
• 1 tsp cayenne pepper
• 1 tsp spice mix (Chinese spice)
• 1 tsp ginger powder
• 1 tsp paprika powder, hot
• 3 thick garlic cloves
• 1 m.-sized peach(s)
• 500 ml water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Brown the meat. Dice the potatoes. Cut the peppers and tomatoes into small pieces. Remove the stems and quarter the mushrooms. Puree the mushroom stems, spring onions, onions, garlic, wine, and soy sauce in a blender. Place all ingredients in a roasting pan. Mix the water with the spices and stir into the ingredients in the roasting pan. Cut a hole in the peach and place it in the center of the roasting pan. Cover the roasting pan and let it rest for 1 1/2 hours at 150 degrees Celsius. Stir and return to the oven for another hour at 160 degrees Celsius.