1 Tbsp olive oil
9 oz raw onions cut in thin circles
3 small celery sticks
5 chicken thighs (that's the number in the pkt, any number will do!)
2 cans chopped tomatoes
4 oz dried apricots, halved
shake of onion salt
shake of ground ginger
shake of red pepper flakes
ground black pepper
1 cinnamon stick
2 bay leaves
5 cloves
5 cardamom pods
1 cup water
1 Tbsp balsamic vinegar

Heat the oil and brown the chicken. Remove.
Fry onion gently until soft. Add celery and fry a bit more.
Add spices.
Add cans of tomatoes then put the chicken thighs in and simmer until cooked through. I gave it half an hour.
Add the apricots about 10 minutes before the end.

I deliberately made it with lots of wet stuff, so that it would go well over rice. Had it tonight over pasta, and it was great.
291 calories
6.7g fibre
12g fat
17/7g protein
31.9g carbs
Serves 5