Seared Chicken & Chickpea Bowl in Creamy Tomato Sauce

Ingredients

• 4 oz (120 g) chicken thigh
• 3 oz (80 g) tomato, chopped
• 2 (6 g) garlic cloves, minced
• 1 tsp (2 g) smoked paprika
• 1 tbsp (15 ml) extra-virgin olive oil
• 2 1/2 oz (70 g) canned chickpeas
• 3/4 oz (20 g) plain Greek yogurt, 0%
• 4 oz (120 g) fresh spinach
• 2 tsp (10 ml) sherry vinegar
• 1 tsp (5 g) capers
• 1 tbsp (3 g) fresh parsley
• 1 oz (30 g) romaine leaves

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Method

1. Pat chicken thigh dry; cut in 2 cm pieces. Sear in most oil 2 minutes until golden; remove. Fry garlic and smoked paprika 30 seconds, tomato 3 minutes until dark.
2. Add chickpeas; crush a few. Return chicken; simmer 5 minutes to 165°F (74°C). Wilt spinach 2 minutes. Off heat, wait 1 minute. Loosen yogurt with a spoonful of sauce; stir in.
3. Fry capers in remaining oil 1 minute until they open; tip over with parsley and sherry vinegar. Keeps three days; romaine leaves alongside.