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Tuesday, 13 March 2012

Chicken Thighs with Spicy Tomato Sauce

Meaty little chicken thighs make a good, inexpensive midweek meal.
Preparation Time:
7 minutes
Cooking Time:
35 minutes
  1. 15 g (1/2 oz) butter
  2. 15 ml (1 tbsp) vegetable oil
  3. 1 medium onion, skinned and chopped
  4. 1 garlic clove, skinned and crushed
  5. 5 ml (1 tsp) ground cumin
  6. 5 ml (1 tsp) ground coriander
  7. large pinch of chilli powder
  8. 8 chicken thighs
  9. 397 g (14 oz) can tomatoes
  10. 15 ml (1 tbsp) tomato puree
  11. salt and pepper
  12. 30 ml (2 tbsp) chopped fresh parsley
Cooking Directions:
  1. Heat the butter and oil in a large frying pan, add the onion and garlic, cover and cook for 4 - 5 minutes, until the onion is softened. Add the cumin, coriander and chilli powder and cook for 1 minute, stirring continuously.
  2. Push the onions to one side of the pan, then add the chicken and brown on both sides. Stir in the tomatoes and the tomato puree and season to taste.
  3. Bring to the boil, stirring continuously. Cover and simmer gently for about 30 minutes or until the chicken is tender. Stir in the parsley and serve immediately with boiled rice.

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