Chicken Thighs in Tomato and Spinach

  • Serves: 2 People
  • Prep Time: 45 minutes



  1. In a large pan, heat 1 tablespoon of oil and the butter, season lightly with salt and pepper.
  2. Pan-fry your chicken breast skin side down allowing them to become crispy.
  3. Turn them once and allow the other side to brown slightly, take them out and set aside.
  4. Add your onions to the same pan and cook until slightly browned.
  5. Add your sliced chili, garlic paste and pan-fry for 5 minutes before adding the tomato paste, toast further for 5 minutes.
  6. Add your cubed tomatoes and season generously with salt and pepper, add your water, baked beans and allow to cook down into a sauce.
  7. Return your chicken breasts and in the sauce and cook until cooked through, add your baby spinach and allow to wilt before serving.
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