READY IN: 55mins
INGREDIENTS
1kgchicken thigh (boneless, skin off) 2tablespoonsolive oil 1largeonion 1tablespoonground allspice 2cinnamon sticks 1kg ripe tomatoes, diced 3 long green chilies, chopped 100gpine nuts, toasted 100gcurrants 1 handful flat leaf parsleyNUTRITION INFO
Serving Size: 1 (630) g
Servings Per Recipe:4
Calories: 903.6
Calories from Fat 564 g 63 %
Total Fat 62.8 g 96 %
Saturated Fat 12.9 g 64 %
Cholesterol 210 mg 70 %
Sodium 210.2 mg 8 %
Total Carbohydrate39.3 g 13 %
Dietary Fiber 7.1 g 28 %
Sugars 27.6 g 110 %
Protein 51 g 102 %
DIRECTIONS
Heat the olive oil in a large pan and fry the onions over medium/low heat until soft and golden, but not brown (approx. 10 minutes).While the onions are cooking, cut the chicken thighs into bite size chunks and dice the tomatoes.Add the chicken, allspice and cinnamon sicks and stir to coat the chicken.Add the tomatoes, chillies, pine nuts, currants and parsley. Season with freshly cracked black pepper and a little sea salt.Cover and cook over low heat for 40 minutes or until chicken is tender. Serve over pilaf rice (and with accompaniments such as cucumber, red onion, coriander leaves and mint leaves).Source: Read Full Article