We love recipes that only use one pan. They save time on washing up and often mean you can set them and forget about them while they cook away.
This recipe uses lots of healthy spices, fresh veggies and tinned staples to create a simple meal for the whole family.
When it comes time to serve, there’s no need to go for the same old side dish.
Try one of these ideas to serve:
- With brown rice and a dollop of natural yoghurt
- With cous cous and preserved lemon pieces
- With some dried apricots and flaked almonds
- With mashed sweet potato and a tablespoon of sultanas
Ingredients:
- 6 chicken thighs, cut in half lengthways to make 12 pieces in total
- 1 tbsp olive oil
- 10 cherry tomatoes
- 1 large zucchini, chopped into chunks
- 400g tin of chickpeas, drained and rinsed
- 400g tin of chopped tomatoes
- 1 tsp cumin
- ½ tsp cinnamon
- ½ cup of hot water
- Salt and pepper to taste
- Small handful of fresh parsley leaves
Method:
- Heat the oil in a large frying pan over med/high heat.
- Brown the chicken on both sides.
- Add in the rest of the ingredients (except the parsley), mixing to combine. Season to taste.
- Put the lid on and reduce the heat to medium.
- Simmer for around 30 minutes until the vegetables are tender and the chicken is cooked through.
- Sprinkle over the parsley leaves and serve.
Serves: 4. Calories per serve: 345.
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