SW recipe: SMOKY CHICKEN STEW

SUPER SIMPLE
Serves 4
Free
Ready in 30 minutes

Ingredients

Low-calorie cooking spray

3 green peppers, deseeded and finely diced

2 red onions, finely sliced

4 celery sticks, finely chopped

3 garlic cloves, crushed

3 tbsp tomato purée

2 tsp ground cumin

1 tsp hot or sweet smoked paprika

500g skinless and boneless chicken thighs, visible fat removed, sliced into 1cm-thick pieces

2 x 400g cans chickpeas, drained and rinsed

500ml chicken stock

200g fat-free natural Greek yogurt

25g fresh flat-leaf parsley, finely chopped

Method

1 Spray a large, deep, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the peppers, onions and celery, and fry for 5-6 minutes, or until slightly softened, stirring often. Add two-thirds of the crushed garlic, the tomato purée and spices with a large splash of water. Stir-fry for a further 3-4 minutes until everything is fragrant.

2 Add the chicken, chickpeas, and the stock. Season, bring to a simmer and cook for 20 minutes, stirring occasionally, or until the veg have softened and the chicken is cooked through.

3 Meanwhile, mix the remaining garlic with the yogurt and season. Once the stew is cooked, stir in most of the parsley, and divide between 4 bowls. Top each with a dollop of yogurt and scatter over the remaining parsley to serve.

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