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Ingredients

Method

  • STEP 1

    Heat the butter in a large heavy-based pan. Add the onion, carrot and celery and cook gently until softened.

  • STEP 2

    Add the chicken thighs, garlic, spices and thyme. Cook stirring until the chicken is opaque.

  • STEP 3

    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.

  • STEP 4

    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.

Goes well with

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A star rating of 4.3 out of 5.29 ratings
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