Easy Spicy Chicken Casserole
1 kg chicken thigh fillets
1 onion – chopped
700g potatoes – washed and cut into lge pieces
3 cloves garlic
1 litre water
1 or 2 chicken stock cubes
2 tins red kidney beans (drained)
200g tomato paste
1 heaped teaspoon cumin
In a large pan brown the chicken in a little oil.
Add the onion, garlic cumin and tomato paste. Cook for a few minutes, stirring occasionally.
Add the water, stock cubes, potato, carrots, parsnips and red beans. Bring to the boil, stirring to combine ingredients.
Taste the mixture and season to your taste.
Turn the heat to low, cover the pan and cook for 35-40 mins.
Note: Check the vegies to make sure they are cooked, if not cook for a while longer.
Serve with basmati rice, chopped parsley and greek yogurt. Yum!!