Chicken, Paprika, Chickpea and Kale - One Pot Meal

I just love adding kale to my one pot and casserole meals. Not only is it green and colourful - it has good nutrients too! The original recipe idea suggests serving with crusty bread. However if you are following a LCHF food template you may prefer to substitute a lower carb flax-seed bread. Or why not serve with buttery mashed swede. As always dear reader ... the choice is up to you.  

Ingredients:
Serves Four

15.7g carb per serving

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
75g kale

salt and pepper to season, as required

(Optional - Crusty bread, to serve)

Method:
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.

(Optional -  with crusty bread on the side)

We try and bring a variety of recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

Original recipe idea here

Hope you may give this recipe suggestion a try soon.

All the best Jan