This is a deliciously warming but vibrant dish that is both easy to make and very healthy. I love to cook on the stove, so I can stand over a pan of bubbling sauce or aromatic stock. I find stirring a relaxing activity that soothes the mind after a busy day. Having said that this dish takes little work and once the ingredients are in you just put the lid on and leave it.
As soon as you drop the spices and flavourings into the pan it gives of a beautiful smell that leaves your mouth watering until you finish your last mouthful.
This recipe was originally in a BBC Good Food book but I have adapted it for my taste and to get the right proportions. I find this is just right for two hungry people with a bowl of brown rice or couscous to share.
4 chicken thighs, no bones, no skin.
3/4 pint of chicken stock
2 white onions finely chopped (sounds like a lot but it isn’t)
1 tbsp of honey
Half a large courgette chopped into sticks
One can of chickpeas.
I usually guess the spices (you can add more chili for a bit more of a kick)
1tsp ground cumin
1tsp ground coriander
1/2 tsp chili powder
1/2 tsp cinnamon
And to finish some chopped parsley and juice of 1/2 a lemon (very important)
Place the chicken thighs and all of the onion in a large pot and cover with the stock. Add all the spices and the honey and stir. Place the lid tightly on and simmer for 25 minutes. Add the courgette and chickpeas. Replace lid and cook for a further 10 minutes. Before serving stir in the parsley and lemon juice. Serve in a bowl with all the juices – and a spoon.