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Mediterranean chicken stew

Serves:

2

Cook Time:

45

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Notes

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Ingredients

  • Light olive oil/vegetable oil

  • 1 red onion, sliced

  • 4 chicken thigh fillets, diced

  • 2 cloves garlic, sliced

  • 1 pepper, sliced

  • 1 small aubergine, diced

  • 400g chopped tomatoes

  • 1 chicken stock cube

  • 1 tbsp. tomato puree

  • Splash balsamic vinegar

  • 1 tbsp. Italian herb seasoning

  • 1 tsp. smoked paprika

  • Small handful basil, chopped

Method

  1. Heat a casserole dish or large saucepan over a medium high heat and add a drizzle of oil.

  2. Add the onion and fry for 8ish minutes until soft.

  3. Add the chicken and fry until starting to brown.

  4. Add the garlic and fry for a further 1-2 minutes, until fragrant.

  5. Add the pepper, aubergine, chopped tomatoes, chicken stock cube, tomato puree, balsamic vinegar, Italian herb seasoning and smoked paprika and stir thoroughly.

  6. Bring to a boil then reduce heat and simmer for 25-30 minutes until the chicken is cooked through and the veg is nice and soft.

  7. Stir through the basil, season generously and serve with crusty bread, mashed potatoes or rice.

Nutrition

kcal

320

fat

11.9

sat fat

0.6

carbs

29.7

sugars

15.1

fibre

12.3

protein

25.5

salt

0.7

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