Method: 1. Heat the oil in a pan and sauté the onion, carrot and celery for 7 to 8 minutes. 2. Add the chicken thigh to the pan and sauté until sealed. Tip in the potato, tomatoes, herbs and stock.
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. Add the tomatoes, stock and olives ...
Serve with brown rice. Mix the garlic ... for about 10 minutes. Add the tomatoes, apricots, lentils, cinnamon stick, chicken and water and stir well. Cover the casserole and place it in the ...