Spicy Winter Casserole (Aldi)

Ingredients

• 1 pack Chicken Thighs, bone-in
• 1 onion, chopped
• 700g potatoes, peeled and cut into chunks
• 4 carrots, peeled and sliced thickly
• 2 parsnips, peeled and sliced thickly
• 3 garlic cloves, peeled and chopped finely
• 1 litre Chicken Stock
• 2 x 410g tins Kidney Beans, drained
• 200g Tomato Paste
• 1 heaped tsp Ground Cumin (or something else)
• Salt and black pepper
• Bunch fresh coriander
• Sunflower Oil
• Naan bread and low fat yogurt to serve

  In a large saucepan, fry the chicken thighs in some oil until browned.

• Add the onion, garlic, ground cumin and tomato paste. Sauté for a few minutes, stirring.
• Add the stock, potato, carrots, parsnips and drained beans, season and bring to the boil, stirring as you go. Taste mixture – if it needs more tomato paste, add to your liking.
• Turn the heat down, cover with a lid and cook for 30-40 minutes, until the chicken is cooked through and vegetables are tender.
• Serve topped with the chopped coriander alongside naan bread and yogurt.