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Nutrition: per serving

  • kcal320
  • fat17.3g
  • saturates5g
  • carbs17g
  • sugars14.8g
  • fibre6g
  • protein24g
  • salt1.2g
    low

Method

  • step 1

    Heat the butter in a large heavy-based pan. Add the onion, carrot and celery and cook gently until softened.

  • step 2

    Add the chicken thighs, garlic, spices and thyme. Cook stirring until the chicken is opaque.

  • step 3

    Pour in the tomatoes, plus one extra can of water or enough to cover the chicken and vegetables. Add the stock and pepper. Bring to a simmer and cook uncovered for 50 mins.

  • step 4

    If using, add the chickpeas and cook for a further five mins. Serve with rice. For young children, break the chicken into smaller pieces and serve.

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Comments, questions and tips (24)

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Overall rating

A star rating of 4.3 out of 5.29 ratings

MB5049

I imported this recipe in to ‘MyNetDiary’ and it came out at over 400 calories per portion. Delicious though!

23KenJoe

The name of this dish is so inconsiderate???!!!!! Some of us don't have a family after my dear Joe-anne left me for some rapscallion woman from her horse-riding group. #gayrights #butnotforJoe-anne

saschlet

Super delicious! I chucked everything raw into the slow cooker and set to high for 6 hours. Next time, I'd reduce the liquid and do low for 6 hours. My carrots were in batons. Next time, food processor. Added a tsp of mild chilli powder and like previous comments, a large handful of red lentils…

Neville Chapman avatar

Neville Chapman

A star rating of 4 out of 5.

Followed recipe exactly. Very simple and very tasty stew. Less is more if you like , it's vey delicate flavour wise. recommended

catherine2501

A star rating of 5 out of 5.

Great easy and not too expensive family meal and good way of getting vegetables into children whilst introducing them to gentle spices. Will up the spices next time to develop their taste. Goes well with new potatoes or chips if you want to make it go further.

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