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

Ingredients

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

150g spinach

25g pack parsley, chopped

1 lemon, cut into wedges

Method

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!

Per serving:

643 kcals

48 g protein

40g carbohydrate

27g fat