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.