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  • 500g skinless chicken thigh fillets

    cut into bite-sized chunks

  • 1 tbsp plain flour

    seasoned well

  • 1 tbsp olive oil
  • 1 large onion

    halved and sliced

  • 2 cloves garlic

    crushed

  • 1 stalk celery

    diced

  • 1 carrot

    diced

  • 1 green pepper

    chopped into chunks

  • 1½ tbsp paprika (not smoked)
  • 1 tsp caraway seeds
  • 400g tin cherry tomatoes
  • 300ml chicken stock
  • flat-leaf parsley

    a small bunch, chopped

  • soured cream

    to serve

  • tagliatelle or rice

    to serve

Nutrition: per serving

  • kcal267
  • fat7.4g
  • saturates1.6g
  • carbs15.1g
  • sugars10.1g
  • fibre6.1g
  • protein32g
  • salt0.5g

Method

  • step 1

    Toss the chicken with the seasoned flour. Heat 1 tbsp of oil in a large deep non-stick frying pan, then cook, in batches, until golden all over.

  • step 2

    Scoop out the chicken, then add the onion, garlic, celery and carrot. Cook for 10-12 minutes or until soft and golden brown at the edges. Add the pepper and cook for another 6-8 minutes or until soft. Return the chicken to the pan and add the spices, tomatoes and stock. Put on a lid and simmer for 45 minutes until the chicken is really tender and the sauce thickened. Stir in the parsley then serve with soured cream and pasta or rice.

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