African Chicken, Chickpea & Tomato Skillet

INGREDIENTS

• SWAP SHOP
• 1 tsp olive oil
• 1 tsp vegetable oil
• 3 chicken thighs, de-boned and skin-off and chopped in 3-4 cm pieces
• 2 chicken breasts
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can chickpeas, drained
• 1 can butterbeans, drained
• 2 tsp tandoori spice mix
• 2 tsp garam masala
• 1/2 chicken stock cube dissolved in 100 ml water
• 1/2 vegetable stock cube in 100 ml water
• 1 can chopped tomatoes
• 1 can tomato passata
• 80g fresh spinach
• 1 handful coriander, chopped
• 2 slices ciabatta, toasted
• Any bread

Instructions

1. Add a tsp oil and fry the chicken for 4- 5 minutes, then remove and rest on a plate.
2. Add the oil to a non-stick frying pan and saute the onion and garlic over a medium heat for 3-4 minutes until soft.
3. Add the chickpeas and the half-cooked chicken and heat through for 2 minutes.
4. Add the chicken stock and tandoori spice mix, and heat through for 1 minute.
5. Add the chopped tomatoes. Cook until the liquid has reduced and the chicken has cooked through, approx. 8-10 minutes.
6. Add the spinach and stir together until wilted. Season with salt and pepper if needed, and serve over hot buttered toast.