Meaty little, chicken thighs make a good, inexpensive midweek meal. The tasty tomato sauce is well spiced with cumin and coriander, and a pinch of chilli powder adds a pleasant heat without being fiery.
15 g (1/2 oz) butter
15 ml (1 tbsp) vegetable oil
1 medium onion, skinned and chopped
1 garlic clove, skinned and crushed
5 ml (1 tsp) ground cumin
5 ml (1 tsp) ground coriander
large pinch of chilli powder
8 chicken thighs
397 g (14 oz) can tomatoes
15 ml (1 tbsp) tomato puree
salt and pepper
30 ml (2 tbsp) chopped fresh parsley
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.