Jollof spaghetti

• Pasta400 g
• Chicken thigh fillets400 g
• Chopped tomatoes (tin)1 tin
• Tomato purée60 g
• Peppers1 pepper
• Brown onions200 g
• Vegetable stock cubes1 cube
• Frozen mixed vegetables300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs, mild curry powder. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Celery.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Blend the chopped tomatoes, the pepper (seeds removed) and half the onion until smooth.1 tin chopped tomatoes1 pepper200 g brown onions
2. Cut the chicken thighs into bite-size pieces. Heat 2 tablespoons of oil in a large, deep pan over a medium-high heat and brown the chicken for 5 minutes. Chop the rest of the onion and add it, then stir in the tomato purée and fry for 2 minutes.400 g chicken thigh fillets60 g tomato purée
3. Pour in the blended sauce with a teaspoon of curry powder and a teaspoon of dried thyme or mixed herbs. Simmer for 10 minutes.
4. Break the spaghetti (or other pasta) in half and add it with the crumbled stock cube, the frozen mixed vegetables and 600 ml of water. Cook for 12 minutes, stirring often, until the pasta is tender and coated in sauce.400 g pasta1 cube300 g frozen mixed vegetables

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