Spinach & chilli bean pide
Make this Turkish flatbread for dinner and save some leftovers for an easy lunch – keep the bread and toppings separate, then assemble and grill the next day
Pulled chicken bowl
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp vegetable oil
- 3 chicken thighs
- 1 red onionsliced
- 3 garlic clovescrushed
- 1 tsp cumin
- 1 tsp ground coriander
- 2 tsp smoked paprika
- 2 tbsp tomato purée
- 300ml passata
- 50ml low-sugar barbecue sauce
- 150g spinach
- 1 limejuiced
- 250g cooked brown riceto serve (optional)
- 10g corianderroughly chopped
Nutrition: Per serving
- kcal477
- fat16g
- saturates3g
- carbs49g
- sugars17g
- fibre11ghigh
- protein29g
- salt0.6g
Method
step 1
Heat the vegetable oil in a large flameproof casserole dish over a medium heat. Add the chicken thighs and brown on each side, about 3-4 mins, then remove and set aside on a plate.
step 2
Add the red onion, scraping up the golden chicken fat on the bottom of the pan with a spatula. Cook for 5-6 mins until beginning to soften, then add the garlic, cumin, ground coriander, smoked paprika and tomato purée. Cook for 3-4 mins until the purée has darkened.
step 3
Pour in the passata, barbecue sauce and 150ml water, bring to the boil, then return the chicken to the dish and reduce to a simmer. Cook for 25 mins until the sauce has reduced and the chicken is tender. Remove the chicken, shred with two forks, then stir back in. Add the spinach in handfuls and stir to wilt.
step 4
Squeeze in the lime and season. Divide the rice between two bowls and top with the pulled chicken. Sprinkle over the coriander and serve with tortilla chips.
