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Wednesday, 21 March 2012
Chicken leg with tomatoes and peppers
You will need (serves 2):
2 chicken legs or thighs (no skin)
1 red onion (chopped)
3 spring onions (chopped)
1 red pepper (chopped into chunks)
3 cloves of garlic (finely chopped)
1 400g tin of tomatoes
chilli flakes to taste...I use a pinch
4 tsp brown sugar
3 tsp worcester sauce
1 tbsp wine (any wine will do...I sometimes use rose)
3 tsp coriander powder
1. Put a little oil in a frying pan and brown the chicken and onion on a high heat for about 12 minutes.
2. Then add everything else and turn the heat to medium.
3. Cook with the lid on for a further 15 minutes, until the chicken is fully cooked.
This was a huge leg so I just served it with peas, but this dish is great with couscous, potato or rice. Easypeasy.
Posted by Olivia Huntingford