1 x pack Ashfield Chicken Thighs
1 x Onion, chopped
700g Maris Piper potatoes, peeled and cut into chunks
4 x Carrots, peeled and sliced thickly
2 x Parsnips, peeled and thickly sliced
3 x Garlic cloves, peeled and chopped finely
2 x Quixo chicken stock cubes
1 x litre water
2 x tins Kidney Beans
1 x heaped teaspoon Stonemill Ground Cumin Salt and Black Pepper
Bunch fresh Coriander
Solesta Sunflower Oil
Naan Bread and Low Fat Yoghurt to serve.
In a large saucepan fry the chicken thighs in some oil, until browned.
Add the onion, garlic and ground cumin, sauté for a few minutes, stirring.
Then add the water, stock cubes, potato, carrots, parsnips and tins of beans, season and bring to the boil, stirring as you do.
Turn the heat down, cover with a lid and cook for 30/40 minutes, till the chicken and vegetables are tender.
Serve topped with the chopped coriander alongside the Naan bread and yogurt.