for 4 person

Chicken

1 tbsp	olive oil
8	chicken thighs (boneless)
½ tsp	ground cumin
1 tsp	salt

Casserole

3	spring onions incl. green parts, cut into rings
2	garlic cloves, thinly sliced
1 tbsp	ginger, finely chopped
2 tin	chickpeas (each approx. 400 g), drained
1	mango (approx. 400 g), diced
½ tsp	ground cumin
1 tin	peeled cherry tomatoes (approx. 400 g)
1 tsp	salt
2 tbsp	coriander or parsley, roughly chopped

How it's done

Chicken

Heat the oil in a frying pan. Season the chicken, fry (skin side down) for approx. 7 mins. over a medium heat, turn, fry for a further 2 mins., remove, set aside.

Casserole

Sauté the onions, garlic and ginger in the same pan for approx. 3 mins. Add the chickpeas, mango and cumin, continue to cook for approx. 3 mins. Add the tomatoes, bring to the boil, season with salt. Cover and cook over a medium heat for approx. 15 mins. Remove the lid, return the chicken to the pan, cook for a further 20 mins. Garnish with the coriander.

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