Ingredients

4-5 chicken thighs on the bone 1 onion 1 red pepper 2 cloves of garlic 1 tin chopped tomatoes 400g 1 bag spinach 1 teaspoon curry powder 1 bag new potatoes;

Method

1. Pre-heat the oven to 180c 2. Place the new potatoes into a sauce pan, cover with cold water and add a little salt. Bring to the boil and boil potatoes until cooked. 3. Peel and slice the onion, remove the stem and seeds from the red pepper and slice to the same thickness as the onion. 4. Peel 2 cloves of garlic, finely chop (or grate) them. Arrange half the onions, peppers and garlic on a roasting tray. Place the chicken thighs on top and roast in the oven until cooked. 5. For the sauce, sweat the remaining peppers, onion and garlic off for 4 to 5 minutes until translucent. Add the chopped tomatoes and cook for 5 - 8 minutes until it forms a thick ragout type of consistency, season and keep warm. 6. Once cooked, remove the thighs and keep warm in the over. 7. Once the potatoes are cooked, drain off the water, return the potatoes to the pan and crush the potatoes with the curry powder to taste. Fold in the raw spinach, the onions, garlic and peppers from the roast chicken tray and season. 8. Arrange the sag aloo in the middle of the warm place, place the chicken on top and sauce around the side and serve. Recipe by students at Highlands Academy of Culinary Arts, as featured in the Jersey Evening Post, Family Meals for a Fiver series