This is an easy, one pot dish that I found on a Waitrose recipe card but I have added a couple of things to it. The ingredients list may seem long but it’s very simple and yummy! Also with the brown rice it is a slow energy release meal.
Serves about 4
Prep: 15 mins
Cooking: 70 mins
1 tbsp coconut oil or olive oil
8 chicken thighs, bone in and skin on
1 large onion, finely sliced
2 cloves garlic, finely chopped or crushed
1 tbsp ground allspice
3cm piece fresh ginger, grated
1 tsp ground coriander
1 tsp cayenne pepper
1 tbsp tomato purée
2 Sweet Peppers, deseeded and sliced
250g cherry tomatoes
150g Wholegrain Brown Basmati Rice
750ml chicken stock
25g pack parsley, chopped
1 lemon, cut into wedges
Heat the oil in large deep frying pan and cook chicken for about 15 mins and the skin is crispy. If you don’t like chicken skin feel feel to remove before cooking but chicken on the bone is good as its way more tasty. Set the chicken thighs to one side.
Fry the onions still soft and turning golden. Add the garlic, ginger, coriander and cayenne and cook a minute longer.
Stir in tomato puree, add peppers, tomatoes, rice and stock. Cover and simmer for 30 mins, then return chicken to pan and cook for another 10-15 mins until rice is cooked and chicken juices run clear. 2 mins before end add the spinach and then take off heat and sprinkle with parsley and serve with lemon to squeeze over. Enjoy!
48 g protein