Chicken and Potato Shakshuka
Ingredients
1 red onion, diced
1 tbsp chopped garlic
1 chilli, finely chopped (optional)
2 tbsp paprika (smoked if possible)
2 cups of water
3 large potatoes, chopped into cubes
1 eggplant, chopped into cubes
2 cans chopped tomatoes
1 can butter beans, drained and rinsed
4 chicken breasts
Salt and Pepper
Method
Heat onion and garlic in a pan with some olive oil until soft. Add some salt and pepper, paprika, and one cup of water, and simmer until the onion begins to stick to bottom of pan.
Pop potatoes and eggplant into pan, and pour over one cup of water. Stir and then allow to simmer over a low heat, until water evaporates. This process should be about 10 minutes, so add more water if needed.
Once water has evaporated, add canned tomatoes. Season with salt and pepper again, then allow to simmer and let the mixture thicken slightly.
Remove pan from heat, and stir through the drained beans (you could use any beans that you like here, and leave out chicken all together if wanting to make a vegetarian option).
Pop mixture into an oven proof dish, or using the same pan, add chicken breasts and press down slightly. This will allow the mixture to cover each breast when cooking.
Pop dish into an oven at 190 degrees fan bake for 20-30 minutes, until chicken is cooked through. Remove from oven and serve with fresh basil leaves.
