8 boneless chicken thighs
2 medium onions
1 tablespoon paprika
1 teaspoon caraway seed
1/2 cup button mushrooms
14 ounces canned chopped tomatoes
1 1⁄4 cups chicken stock
freshly chopped parsley (to garnish)
Remove the skins from the chicken thighs.
Heat a little of the skin in a nonstick frying pan and add the chicken.
Cook over a medium heat for about 15 minutes, until well browned on all sides.
Meanwhile, peel and roughly chop the onions.
Remove the chicken from the frying pan, discard the skin, and pour away all but 1 tablespoon of fat.
Cook the onions in the pan with the paprika and caraway seeds for about 3 minutes, then add the mushrooms and cook for about 2 minutes.
Add the tomatoes and the stock and bring to the boil.
Reduce the heat to a simmer, then add the chicken.
Cover the pan and simmer for about 30-35 minutes, until the chicken is tender.
Remove the lid and reduce the liquid to a sauce consistency by fast boiling for 5 - 10 minutes, stirring frequently.
Then sprinkle with the freshly chopped parsley and serve immediately Over Whole Wheat Noodles of your choice