515 g pack skinless, boneless chicken thighs (6 thighs)
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 generous pinch chilli flakes
2 tbsp olive oil
1 onion, halved and thinly sliced
2 garlic cloves, finely chopped
1 tbsp sugar
250 g passata
100 ml chicken stock or water
1 tbsp white wine vinegar
1 red capsicum (or any colour), deseeded and roughly chopped
175 g basmati rice
400 g can kidney beans, drained and rinsed
2 - 3 tbsp low-fat Greek yoghurt, to serve
- Cut 2-3 slashes in each chicken thigh, sprinkle the spices over and turn to coat. If you have time, cover and leave to marinate at room temperature for 2 hrs, or overnight in the fridge.
- Heat half the oil in a large pan. Add the onion and cook for 4 mins. Stir in the garlic and cook for 30 secs more. Remove with a slotted spoon and set aside.
- Add the remaining oil to the pan and sprinkle over the sugar. Cook over a medium heat until the sugar begins to caramelise. When it turns dark brown, add the chicken and cook for 4 mins, turning. Pour in the passata, stock and vinegar, then add the capsicum, onion and garlic. Season and stir. Bring to the boil, reduce the heat, cover and simmer for 25 mins, stirring occasionally.
- Meanwhile, put the rice in a saucepan, cover with water and add salt. Bring to the boil and cook for 10-12 mins. Drain and return half to the pan with half the kidney beans, then cover. (Run the other half of the rice under cold water, drain and leave until cold, then mix with the remaining kidney beans. Chill in a container for another leftover recipe.)
- Serve the chicken with the rice and beans, and spoonfuls of natural yoghurt.