This is another recipe taken from Nigella Lawsons new book ‘Simply Nigella’ I have adjusted it slightly to make it Slimming World friendly.
It’s a really easy, quick and tasty dinner all in one pot and although there are some spices in this it’s not spicy hot at all if you aren’t keen on anything like that. I served it over some couscous to make it an even heartier meal.
You will need an ovenproof dish with a lid that you can use on the hob as well but if you only have an ovenproof dish you can start it in a large saucepan and then transfer it to the ovenproof dish for finishing in the oven.
It’s called Chicken Cosima as it’s named after her daughter who she invented the recipe for on the occasion of her daughters 21st birthday which I think is lovely.
6 chicken thighs (trimmed of fat and cut into chunks)
500g sweet potatoes (peeled and chopped into bite size chunks)
2 cans chickpeas (drained)
1 large onion (chopped)
1/2 bag fresh baby spinach (washed)
1 pint hot chicken stock (from a cube or stockpot is fine)
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp turmeric
low calorie spray oil
1 tsp salt
1 tsp pepper
Spray a large ovenproof dish or saucepan (see note above) with some spray oil and place on a medium heat. Add the chopped onion, sprinkle with the salt and fry gently until soft but not browned.
Add the chicken thighs and fry for a few more minutes and then add the cumin, coriander, paprika and turmeric. Stir well and add the sweet potatoes, chickpeas and the hot stock and bring to a boil.
Put on the lid and place in a medium oven for 25 minutes. (If you started it in a saucepan this is where you transfer it to a ovenproof dish)
Remove from the oven, Take off the lid and put in the spinach, stir well and put the lid back on and leave to stand for five minutes then add the pepper and stir gently.
I served this over some couscous as its got a lot of tasty broth with it.
Syn free on extra easy.