How to cook Smoky Chicken Greens

• 500g / 1 lb chicken thighs or tenderloins
• tinned tomatoes
• 2-3 capsicums, sliced into strips
• 1 brown or white onion, diced
• 1 tbs smoked paprika
• 1/2 tsp cumin
• 1 garlic clove
• 1 tbs rice malt syrup
• 1/4 cup red wine vinegar
• 1/4 cup water
• 3 tbs fresh parsley, chopped
• oil, for cooking
• fresh greens to serve (spinach, rainbow chard or kale)

METHOD

1. To make the sauce, heat a large frypan over medium heat and add 2 tbs oil. Add the diced tomatoes, sliced capsicums, and onion. Cook over low-medium heat, stirring regularly, for 5 minutes, then add the garlic. Cook for another 5 minutes, or until the tomatoes are soft and the capsicum is cooked. Season to taste with salt and put aside. This can be made the day before and refrigerated.
2. Heat a large frypan over medium heat and add 2 tbs oil.
3. Toss the chicken in the smoked paprika and salt, until well coated.
4. Add the chicken to the pan, and cook for 5 minutes, or until the chicken is nearly cooked through.
5. Add 1 1/2 cups of the capsicum mixture to the chicken, along with the red wine vinegar, water and rice malt syrup, bring to a simmer and cook covered for another 5 minutes or until everything is heated through and the sauce has thickened.
6. Serve with the sauteed greens and a lemon wedge.