Serves Four
1 tsp olive oil
1 large red onion, chopped
1 large red pepper, seeds removed, thinly sliced
1 red chilli, diced
3 garlic cloves, sliced
1 tsp hot smoked paprika
½ tsp cayenne pepper
2 tbsp sun-dried tomato purée
600g/1lb 5oz skinless and boneless chicken thighs
400g tin chopped tomatoes
100ml/3½fl oz chicken stock
100g/3½oz pitted black olives
1 lemon, juice only
½ large orange, juice only
250g/9oz baby spinach*
Method
1. Heat the oil in a large pan, add the onion and fry for 5 minutes or until softened. Add the red pepper, chilli and garlic and cook for 2 minutes.
2. Stir in the paprika, cayenne pepper and sun-dried tomato purée. Add the chicken and fry for 2 minutes on each side, or until golden brown and well coated.
3. Add the tomatoes, stock and olives, and turn the heat down. Cover and cook for 40 minutes, until the chicken is falling apart and the sauce is thick.
4. Stir in the lemon and orange juice, then stir in the spinach until wilted. Serve hot.
2. Stir in the paprika, cayenne pepper and sun-dried tomato purée. Add the chicken and fry for 2 minutes on each side, or until golden brown and well coated.
3. Add the tomatoes, stock and olives, and turn the heat down. Cover and cook for 40 minutes, until the chicken is falling apart and the sauce is thick.
4. Stir in the lemon and orange juice, then stir in the spinach until wilted. Serve hot.
Each serving provides
36g protein, 16.5g carbohydrates (of which 10.5g sugars), 12.5g fat (of which 2.5g saturates), 5g fibre and 1.2g salt.
