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Quick and Easy Chicken, Tomato and Spinach Stew

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

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Energy (kcal)

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Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

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0mg

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0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 15ml sunflower oil
  • 1kg chicken thighs (approximately 8 thighs)
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 2 tins tomatoes, chopped and peeled (2 x 410 g)
  • 1 KNORR Chicken Stock Pot
  • 30ml KNORR Brown Onion Soup
  • bunch spinach, washed and chopped
  • 7.5ml brown sugar
  • 1 Heat oil in a large pot and brown the chicken thighs in batches if necessary, then set aside
  • 2 Fry the onion and garlic until soft then return the chicken to the pot and add the chopped tomatoes and KNORR Chicken Stock Pot
  • 3 Stir well then allow to simmer unlidded for 20 minutes or until the chicken is cooked through, stirring occasionally
  • 4 Mix the KNORR Brown Onion Soup with a little water to form a smooth paste then stir it into the stew together with the spinach and brown sugar (the brown sugar will help to balance the acidity of the tomatoes)
  • 5 Allow to simmer for 5 minutes to thicken and for the spinach to wilt then serve with creamy mashed potatoes
  • 6 BETTER FOR YOU TIPS: For a healthier option replace the chicken thighs with skinless chicken breast fillets and serve with mashed sweet potatoes instead (sweet poataoes are lower in GI than ordinary potatoes and packed full of vitamins and minerals)