- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 medium carrots, finely chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 medium sticks celery, finely chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 500g approx chicken thigh
- 2 fat garlic cloves, crushed
- 1 tsp sweet smoked paprika
- ½ tsp ground cumin
- 1 tsp dried thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 x 400g cans chopped tomatoes
- 1 chicken stock cube
- 1 red or orange pepper, diced
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 1 x 400g can chickpeas, drained (optional)
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.