One of my favourite one pot dishes. Once you prep everything and put the lid on you can leave this simmering on the stove for 40mins while it cooks slowly. Then add a handful of leaves to serve. I sometimes make this with fish fillets instead, which are quicker to cook. Just add them in to poach once you are happy with the flavour and thickness of the sauce.
Any leftover sauce can be enjoyed the next day with some steamed quinoa and fresh veggies. Save the bones and add then to your stock pot.
INGREDIENTS( Serves 4)
- -a large handful of flaked almonds
- -1 tbsp ghee (I just substitute it with butter)
- – 2 red onions, finely sliced
- – 4 garlic cloves, diced
- – a thumb-sized piece of fresh root ginger
- – 1tsp ground cumin
- -1tsp ground cinnamon
- -1/2tsp sweet smoked paprika
- -4 chicken thighs skin on
- -2 red peppers, deseeded and sliced into thin strips
- -1 large lemon, cut into 6 thick slices
- – a handful of green olives, stones removed
- -250ml bone broth or vegetable stock
- -4 pitted dates or apricots, chopped
- -150g green beans, halved
- -a handful each of fresh parsley and coriander
- -sea salt and black pepper
- In a large, dry pan, gently toast the flaked almonds for a minute. Set aside.
- In the same pan, heat the gee, then gently cook the onion for 8 minutes until softened. Add the garlic, ginger and spices and fry for another minute.
- Add the chicken thighs and cook until coloured lightly on both sides.
- Add the red pepper slices, lemon slices, olives, the broth and datea/apricots. Simmer with the lid on for about 40 minutes until the chicken is cooked through.
- If you find the sauce is too watery, take the lid off and leave it to reduce a little. If the sauce is too thick, add a few more tablespoons of water.
- Add the halved green beans for the last 4 minutes cooking time.
- Season to taste and top with the coriander and parsley and the toasted flaked almonds to serve.
And voila! You can eat it as it is with a salad on the side if you want to be uber-healthy or make some cauliflower rice. I served mine with some millet groats.