One-pot means less washing up! Our Chilli Chicken One-pot can be made ahead and quickly reheated. This delicious dish is a guaranteed crowd pleaser.

Ingredients

• 2x 700g trays of Zenag chicken thighs
• 2 large red onions, halved and sliced
• 2 tbsp oil
• 4 capsicums, deseeded and cut into large chunks
• 2 x 400g canned or fresh  tomato
• 2x Maggi chicken stock cubes
• ½-1 tsp dried chilli flakes
• 1 handful of chopped coriander or mint.

To serve

• Coriander or mint, chopped
• 2-3 avocados, skinned and sliced
• good squeeze lime juice

Method

1. Fry the onions in the oil for 5 mins until they become soft and start to colour.  Stir in the capsicums, then pour in the tomatoes, followed by a can of water, the stock cubes and chilli.
2. Arrange the Zenag Chicken Thighs on top of the sauce, pushing them under the liquid. Bring to a simmer, cover, then cook in the oven for 40 mins.
3. To serve, stir in most of the coriander/mint, toss the rest with the avocado, lime and a little salt, then pile this on top.
4. Serve with green salad tossed with lettuce, cherry tomatoes and finely sliced red onion.