Ingredients
- 1tbsp olive oil
- 1 large onion, sliced
- 1 large red pepper, sliced
- 6 chicken thighs, with skin on
- 2 tins chopped tomatoes
- Salt
- Black pepper
- ½tsp chilli flakes
- 500ml stock or water
- 3tbsp fresh coriander, chopped
- 2-3 cloves garlic, crushed
- To serve: Rice
1 Place a tablespoon of oil in a large heavy based pan. Saute the onion and pepper till soft. Transfer to a bowl.
2 Place the pan back on the heat and add the chicken, skin side down. Season with salt and black pepper. Leave to cook for five to 10 minutes till the skin is golden. Turn the chicken over and return the onions and pepper to the pan.
3 Add the two tins of chopped tomatoes, chilli flakes and 500ml stock or water. Bring to the boil then lower to simmer. Place the lid on and leave to cook for 20 minutes, checking every so often and topping up the stock if necessary.
4 Taste for seasoning, adding more salt if it needs it. Add the crushed garlic and chopped coriander, stir well and leave to simmer for a few minutes. Serve over rice with a little additional coriander.
