Serves 4
1 tsp olive oil
1 giant purple onion, chopped
1 giant purple pepper, seeds eliminated, thinly sliced
1 purple chilli, diced
3 garlic cloves, sliced
1 tsp sizzling smoked paprika
½ tsp cayenne pepper
2 tbsp sun-dried tomato purée
600g/1lb 5oz skinless and boneless rooster thighs
400g tin chopped tomatoes
100ml/3½fl oz rooster inventory
100g/3½oz pitted black olives
1 lemon, juice solely
½ giant orange, juice solely
250g/9oz child spinach*
Technique
1. Warmth the oil in a big pan, add the onion and fry for five minutes or till softened. Add the purple pepper, chilli and garlic and cook dinner for two minutes.
2. Stir within the paprika, cayenne pepper and sun-dried tomato purée. Add the rooster and fry for two minutes on either side, or till golden brown and properly coated.
3. Add the tomatoes, inventory and olives, and switch the warmth down. Cowl and cook dinner for 40 minutes, till the rooster is falling aside and the sauce is thick.
4. Stir within the lemon and orange juice, then stir within the spinach till wilted. Serve sizzling.
2. Stir within the paprika, cayenne pepper and sun-dried tomato purée. Add the rooster and fry for two minutes on either side, or till golden brown and properly coated.
3. Add the tomatoes, inventory and olives, and switch the warmth down. Cowl and cook dinner for 40 minutes, till the rooster is falling aside and the sauce is thick.
4. Stir within the lemon and orange juice, then stir within the spinach till wilted. Serve sizzling.
Every serving supplies
36g protein, 16.5g carbohydrates (of which 10.5g sugars), 12.5g fats (of which 2.5g saturates), 5g fibre and 1.2g salt.
