I liked the look of this in a recent BBC Good Food mag, pretty simple but full of flavour!
300g chicken thigh, trimmed and chopped into chunks
1tsp ground cumin
1tsp ground coriander
.5tsp Chilli flakes
.5tbsp olive oil
1tbsp brown sugar
1 medium onion, halved and thinly sliced
1 yellow pepper, chopped
2 garlic cloves, crushed
50g mushrooms (optional, I had extra to use up)
1tbsp white wine vinegar
1 chicken stock cube, mixed with 100ml boiling water
100g whole grain rice
Half a tin of red kidney beans, drained
1. Cover your chicken with the spices and mix. If possible leave to marinade for a couple of hours or overnight.
2.When ready to cook heat half the oil in a pan and had the onions, cook for 4-5 minutes until softened and add the garlic. Cook for another minute and remove from the pan and set aside.
3. Add the rest of the oil and the sugar. The sugar will start to caramelize and once dark brown add the chicken and cook for 5 minutes stirring from time to time.
4. Now add the passata, stock and white wine vinegar before adding all of the vegetables. Bring to the boil and place a lid on the pan and simmer for 25-30 minutes.
5. Meanwhile cook your rice as per packet instruction, once cooked drain well and add back to the pan. Add the kidney beans mix and cover to heat through the beans.
Serve the rice and chicken together
Nutrition per portion*
This is most definitely going on the repeat list and might try adding more veg next time. OH loved it! Nom! X
*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.