Chicken & Chickpea Chilli

INGREDIENTS

• 1 tbsp olive oil
• 8 chicken thighs
• 1 tin chickpeas, drained and rinsed
• 1 sachet chilli seasoning
• 1 tin chopped tomatoes

To serve:

• Rice
• Lime wedges
• Coriander

METHOD

1. Heat a shallow casserole pan on medium/high heat. Once hot, add the oil and cook the chicken, skin side down, for 5 minutes without moving them around until golden and crisp.
2. Turn the chicken and cook for a further 2 minutes. Remove the chicken from the pan and set aside.
3. Stir the chickpeas, chilli seasoning and chopped tomatoes together in the pan and once it begins to simmer, nestle the chicken thighs back into the pan and cook on a simmer for 10 minutes. The chicken will finish cooking through and the sauce will thicken.
4. Serve straight to the table with rice, lime wedges and coriander.