1 tbsp olive oil
615g chicken thigh fillets
1 red onion, finely chopped
2 cloves garlic, finely sliced
1 can chickpeas, drained and rinsed
400g can chopped tomatoes
200ml chicken stock, made with half a stock cube
2 tsp smoked paprika
(Optional - Crusty bread, to serve)
1. Heat the oil in a shallow casserole dish over a medium heat. Add the chicken thighs and cook for a couple of minutes on each side, until browned. Remove from the pan and set aside.
2. Add the onions to the pan and cook over a low heat for 5-6 minutes, until soft but not coloured. Add the garlic and cook for a further minute or two. Add the chickpeas, followed by the chopped tomatoes, chicken stock and smoked paprika. Return the chicken to the pan, nestling it in under the sauce, and then top with the kale. Place the lid on the pan and cook on a low heat on the hob for 25 minutes, removing the lid for the last five minutes.
3. Season, as required, and serve.