Ingredients
- 12 chicken thighs, skinless and boneless
- 2 cloves garlic, crushed
- 1 large onion, sliced
- 2 level tbsp flour
- 1 tsp ground cumin
- 1 tsp ground coriander
- 150ml white wine
- 400g can chopped tomatoes
- 2 level tbsp tomato puree
- 400g can black eyed beans
- 1-2 tbsp mango chutney
- fresh coriander
- 150ml carton Greek yoghurt
Method
- Preheat the oven to 160ºC/140ºC fan
- Brown the chicken in a large pan until golden on all sides. Remove the chicken with a slotted sppon onto a plate.
- Turn the heat down, and fry the garlic and onion in a little oil allowing to soften for a few minutes. Blend in the flour and spices and cook for 2 mins more.
- Add the wine, tomatoes, tomato purée and return the meat to the pan. Stir well and bring to the boil. Season, cover and transfer to the oven for about an hour or until the meat is just tender.
- Drain and rinse the beads. Add to the chicken about 10 minutes before the end with the mango chutney. Check seasoning.
- Garnish with springs of coriander. Serve with Greek yoghurt seasoned the mixed with 2 tsp chopped coriander.