Smoked Paprika Chicken Casserole

Ingredients

• 5 g dried mixed herbs
• 1 serving onion
• 200 g courgette
• 200 g carrots
• 550 g skinless & boneless chicken thighs
• 100 g yellow pepper
• 1/2 tbsp hot paprika
• 1 tbsp paprika
• 1 1/2 cups chicken stock
• 2 cloves garlic
• 1 sprig parsley
• 2 tbsps tomato paste
• 1 tbsp maple syrup
• 20 g cornstarch

Directions

1. Heat the pan and then spray oil. Fry the chicken thighs over medium-high heat until golden, remove and set aside.
2. In the same pan, fry the onion, garlic and carrot until softened. Add a little chicken stock to the pan.
3. Add back the chicken and all the other ingredients except the courgette and corn-starch. Bring to the boil and simmer for 45-60 mins.
4. In a separate bowl, mix the corn starch with a little water until it paste-like texture.
5. Add the courgette into the pan and the corn starch mixture. Let it simmer until the sauce is thickened.
6. Season to taste and top with parsley. Serve with a side dish of your choice.