Baked chicken, sweet potato, chickpea and tomato

  • 1 tbsp olive oil

  • 4 free-range chicken thighs

  • 2 medium red onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 1 tbsp dried mixed herbs

  • 1 tbs of smoked paprika

  • 2 punnets of cherry tomatoes

  • 400g tin chickpeas, drained and rinsed

  • 300g of cottage cheese

  • 1 large sweet potato, cubed

METHOD

  1. Cube the sweet potatoes and steam until soft and set aside (I cheat and steam them in the microwave to save time - just add a small amount of liquid)

  2. In a large deep frying pan, heat the olive oil over a medium heat, then brown the chicken, skin-side down, for 4-5 minutes until golden and crisp. Set aside on a plate.

  3. In the same pan, fry the onion and garlic for 2 minutes, then stir in the herbs and paprika. Add the cherry tomatoes and 75ml water, then bring to a simmer. Season the chicken pieces and return to the pan, coating them in the sauce. Add the cottage cheese and sweet potatoes.

  4. Cover the pan with a lid and cook for 20-30 minutes over a low heat until the chicken is cooked through. Add the chickpeas about 5 minutes before the chicken has finished cooking. Season to taste ! Yum!

Simon McDowell