Chicken in tomato sauce

Ingredients

• chicken pieces — 600 g
• peppers — 2
• aubergine — 1
• onion — 1 (100 g)
• garlic — 4 cloves
• spinach — 1 handful
• tinned chopped tomatoes — 800 g
• salt and pepper — to taste
• sugar — 1 tbsp
• paprika — 1 tsp
• spring onion — to serve

Method

1. Season to your own taste — cumin, cayenne, smoked paprika or curry powder all work here, and olives are a good addition.
2. Chop all the vegetables. Fry the aubergine in olive oil until done, then set it aside.
3. In the same pan, fry the chicken seasoned with salt, pepper and paprika until crisp, then remove it.
4. In the same pan, fry the onion and garlic. Add the peppers and cook for about 5 minutes.
5. Add the tinned tomatoes, then the salt, sugar and paprika. Cook for 7 minutes until the peppers soften. Add the aubergine and spinach and cook for 1–2 minutes until the spinach wilts.
6. Return the chicken, pressing it into the sauce. Cover and simmer for about 15 minutes until cooked through.
7. Scatter with herbs before serving.