Chicken, Chickpea and Paprika Hotpot

Heat the oil in a casserole and brown the chicken thighs all over. Remove from the pan and set aside. Toss the onions into the pan and cook for 5 mins, then tip in the garlic and cook for another minute. Add the chickpeas and tomatoes, followed by the stock, paprika and plenty of seasoning.
Return the chicken to the pan and top with the kale, then pop the lid on and cook on low for 30 mins. Remove the lid for the last 5 mins to thicken the sauce, then serve with crusty bread.

45 mins

4 serving

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