Neven Maguire's Crispy Chicken & Creamy Coconut Chickpea Curry

INGREDIENTS

• 2 Packs Simply Better Irish Corn Fed Chicken Thighs, trimmed
• 1 Jar Simply Better Italian Grilled Peppers
• 4 Shallots, thinly sliced
• 1 Knob Fresh Root Ginger, thinly sliced
• 2 Jars Simply Better Thai Green Curry Simmer Sauce
• 2 Cartons Simply Better Organic Chickpeas, drained
• Simply Better Sea Salt & Freshly Ground Black Pepper
• Fresh Coriander & Lime Wedges, to garnish
• Steamed Simply Better Organic Thai Jasmine Rice, to serve (optional)

DIRECTIONS

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Heat a skillet pan or shallow casserole dish over a low heat. Dry the chicken well with kitchen paper and season the skin with salt.
2. Drain all the oil from the peppers and reserve, then cut into slices and set aside. Add 1 tbsp. of the reserved oil to the pan and then add the chicken skin side down. Cook without moving for 15 minutes until the chicken skin is golden brown. Transfer to a plate.
3. Add the shallots and ginger to the pan and saute for a few minutes until golden. Stir in the peppers along with the Thai green curry simmer sauce and chickpeas. Season to taste with pepper and nestle back in the chicken thighs.
4. Bake for 45 minutes or until the chicken is cooked through and tender. Ladle on to plates with some rice, if liked and garnish with the coriander and lime wedges to serve.