0 Salt and black pepper
1 tbsp olive oil
1 onion, halved and thinly sliced
2 garlic cloves, thinly sliced
1 tbsp sweet paprika
2 tsp fennel seeds
4 tomatoes, diced
400 ml chicken stock
90 g light sour cream
1 large handful of flat leaf parsley, finely chopped
1 Season the chicken with salt and pepper.
2 Heat the oil in a large heavy-based saucepan over a medium heat. Cook the chicken for 3-4 minutes on each side or until golden, you may have to do this in batches. Transfer to a plate lined with kitchen paper.
3 Add the onion and garlic to the pan. Cook, stirring, for 2-3 minutes or until soft.
4 Add the paprika and fennel seeds. Cook, stirring, for one minute.
5 Stir in tomato and stock.
6 Add the chicken and bring to the boil. Reduce the heat to low, cover and simmer for 50 minutes. Uncover and simmer for a further 25 minutes. Remove from the heat.
Stir in the sour cream and serve with a sprinkling of parsley.