I’ve been testing out a few new mid week winners recently and this has gone right to the top ten. I found the original recipe on olive magazine’s website but I’ve tweaked it a little bit to make it suit our tastes. It’s worth cooking it in advance to let the chicken absorb all the lovely spices flavours. Serve it with pasta, rice or a lovely crust bread. A dollop of sour cream adds to the experience.
600g skinless chicken thigh fillets, cut into bite-sized chunks
1tbsp plain flour
1 red onion, sliced
2 garlic cloves, finely chopped
1 stalk celery, diced
1 large carrot, diced
1 green pepper, cut into strips
1 tbsp paprika (unsmoked)
1 dessert spoon mild chilli powder ( I use Sainsburys because I find it adds flavour not heat)
1 tsp caraway seeds
1 tbsp tomato puree
400g tin cherry tomatoes
300ml chicken stock
2 tbsp flat leaf parsley, chopped (plus extra for serving)
Place the flour in a large plastic bag, season well and add the cubed chicken. Shake well to coat the chicken with the flour.
Heat the oil in a large frying pan (with a lid for later), and cook the chicken over a medium heat until sealed and pale golden. Remove to a warm plate and set aside whilst you cook the vegetables.
Add a splash more oil to the pan if necessary and tip in the onion, carrot and celery. Add a good pinch of salt and pop the lid on- just slightly ajar. Cook over a really low heat for about 15 minutes until softened but still brightly coloured. Add the garlic and peppers and caraway seeds and continue to cook for 10 minutes on a slightly higher heat.
Stir the tomato purée, paprika and chilli powder through the vegetables and cook for 1 minute, before returning the chicken to the pan. Add the stock and tin of tomatoes and give it all a good stir. Pop the lid on and simmer for 40 minutes.
Stir through the parsley and serve.