4 tbsp olive oil
4 chicken thighs
4 chicken legs
Salt and black pepper
1 large onion, thinly sliced
1 thumb-sized piece of root ginger, peeled and grated
5 garlic cloves, peeled and halved lengthwise
1 tsp cumin
2 tsp dried chilli flakes
1 x 400g tin of plum tomatoes
1 cinnamon stick
4 bay leaves
Water, as needed
- Heat the oil in a large pan over a high heat. Season the chicken thighs and legs and carefully add to the oil. Be careful not to overcrowd the pan. Leave them to brown for 4-5 minutes, then turn over and cook for another 4-5 minutes. Remove to a plate, cover with foil and set aside.
- In the same pan, add the onions, ginger, garlic, cumin and chilli flakes and stir to combine. Season, then add the tomatoes, cinnamon, and bay leaves. Cook for about 10 minutes for the flavours to come together.
- Return the chicken to the pan and continue to cook over a low heat for 35-45 minutes, stirring occasionally, until the chicken is cooked through. If the sauce becomes too thick or begins to stick to the bottom of the pan, add a splash of water and stir.
- When the chicken is cooked through, remove and discard the cinnamon stick and bay leaves. Taste for seasoning and serve with crispy roast potatoes.
Per Serving 728kcals, 36.1g fat (8g saturated), 11.9g carbs, 5.4g sugars, 86.4g protein, 3.1g fibre, 0.266g sodium