FABULOUS COOKERY

Too busy to spend hours fussing over the stove? Give yourself a break with these deliciously simple dishes that can be left to cook while you get on with your life...

Five pages of sensational slowcooked dishes – like this delicious Chipotle Chicken – that let you go and get on with something else

CHIPOTLE CHICKEN

Serves 4

1tbsp vegetable oil

8 chicken thighs

2 red onions, peeled and cut into thin wedges

1 red pepper, deseeded and cut into chunks

1 orange pepper, deseeded and cut into chunks

3tbsp chipotle chilli paste 400g tin of plum tomatoes 500ml (18fl oz) hot chicken stock

2tbsp red wine vinegar 2tbsp molasses sugar (or dark brown muscovado sugar)

Salt and freshly ground black pepper

4tbsp natural yoghurt A handful of fresh coriander, chopped, plus extra to garnish

1 ripe avocado

A squeeze of lemon juice

Chilli flakes (optional)

Heat the oil in a large casserole dish and fry the chicken thighs in batches for 2-3 minutes on each side, until browned. Set the chicken aside on a plate. Put the onions in the casserole dish and fry for 4-5 minutes, stirring occasionally, until softened. Stir in the peppers and chipotle chilli paste and cook for 1-2 minutes, stirring continuously. Pour in the tin of tomatoes and break down with the back of a wooden spoon. Stir in the stock, vinegar and sugar. Bring to the boil. Add the chicken thighs and push them under the sauce.

Cover with a tight-fitting lid and simmer for 45 minutes.

Remove the lid and continue to cook for 15 minutes, until the sauce has reduced and thickened and the chicken is meltingly tender. Season with salt and freshly ground black pepper, to taste. Just before serving, mix the yoghurt with the coriander. Halve the avocado and discard the stone. Peel and cut the flesh into thin slices. Serve the chicken with some coriander cream, pile the avocado on top, squeeze on lemon juice and scatter with some chopped coriander and chilli flakes, if using.