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

  1. Heat a large non stick pan on hob mark 5

  2. 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

  3. Remove and set aside

  4. Drain off some of the chicken fat now if you wish, but leave 1-2 tablespoons in the pan

  5. Add the chopped onions and sauté until translucent

  6. Stir in the diced aubergine, bay leaf and mixed herbs and fry off for a few mins before adding the chopped garlic

  7. Add the red wine and simmer for a few mins, then stir in the chickpeas, tinned toms, tomato purée and stock

  8. Add the chicken thighs back to the pan, skin-side up and pushing them down into the sauce

  9. Cover loosely and bring up to

  10. A medium simmer for 30 mins

  11. 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

  12. Season to taste x

  13. Lockdowndinners

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