How to Make Spicy Winter Casserole​

1. In a large saucepan, fry the chicken thighs in some oil until browned.
2. Add the onion, garlic, ground cumin and tomato paste. Sauté for a few minutes, stirring.
3. Add the stock, potato, carrots, parsnips and drained beans, season and bring to the boil, stirring as you go. Taste mixture - if it needs more tomato paste, add to your liking.
4. Turn the heat down, cover with a lid and cook for 30-40 minutes, until the chicken is cooked through and vegetables are tender.
5. Serve topped with the chopped coriander alongside naan bread and yogurt.

Ingredients​

• 1 pack Broad Oak Farms Chicken Thighs, bone-in
• 1 onion, chopped
• 700g potatoes, peeled and cut into chunks
• 4 carrots, peeled and sliced thickly
• 2 parsnips, peeled and sliced thickly
• 3 garlic cloves, peeled and chopped finely
• 1 litre Chefs’ Cupboard Chicken Stock
• 2 x 410g tins New Season Kidney Beans, drained
• 200g Remano Tomato Paste
• 1 heaped tsp Stonemill Ground Cumin
• Salt and black pepper
• Bunch fresh coriander
• Pure Vita Sunflower Oil
• Naan bread and low fat yogurt to serve