Lockdown Dinners
Ingredients
- 750g pack chicken thighs
- 1 medium onion finely chopped
- 1 bay leaf
- 1 medium aubergine - diced
- 1 tbsp chopped garlic
- 1 tbsp smoked paprika
- 1x 400g tin chickpeas - drained
- 2 tsp mixed herbs
- 200ml red wine
- 1x 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 190ml chicken stock
- 100g spinach or kale
- salt and black pepper to taste
Preparation
Heat a large non stick pan on hob mark 5
Place the chicken thighs in the pan skin side down for 4-5 mins to seal and crisp up the fat, turn each piece over for 1 min to seal the underside
Remove and set aside
Drain off some of the chicken fat now if you wish, but leave 1-2 tablespoons in the pan
Add the chopped onions and sauté until translucent
Stir in the diced aubergine, bay leaf and mixed herbs and fry off for a few mins before adding the chopped garlic
Add the red wine and simmer for a few mins, then stir in the chickpeas, tinned toms, tomato purée and stock
Add the chicken thighs back to the pan, skin-side up and pushing them down into the sauce
Cover loosely and bring up to
A medium simmer for 30 mins
Remove the lid and add the spinach or kale, pushing it down into the sauce, simmer for a further 5 mins or a little longer if the sauce needs further reduction
Season to taste x
Lockdowndinners