Ingredients

The following ingredients have 4 Servings
  • knob of butter
  • 1 onion , finely chopped
  • 3 medium carrots , finely chopped
  • 2 medium sticks celery , finely chopped
  • 500g approx chicken thigh
  • 2 fat garlic cloves , crushed
  • 1 tsp sweet smoked paprika
  • ½ tsp ground cumin
  • 1 tsp dried thyme
  • 2 x 400g cans chopped tomatoes
  • 1 chicken stock cube
  • 1 red or orange pepper , diced
  • 1 x 400g can chickpeas , drained (optional)

Instruction

  • Heat the butter in a large heavy-based pan. Add the onion, carrot and celery and cook gently until softened.
  • Add the chicken thighs, garlic, spices and thyme. Cook stirring until the chicken is opaque.
  • Pour in the tomatoes, plus one extra can of water or enough to cover the chicken and vegetables. Add the stock and pepper. Bring to a simmer and cook uncovered for 50 mins.
  • If using, add the chickpeas and cook for a further five mins. Serve with rice. For young children, break the chicken into smaller pieces and serve.