8 chicken legs/drumsticks
1 red onion
1 clove garlic
6 silver beet (chard) leaves
Handful of fresh spinach
1 spring onion
Cajun spice mix
Salt and pepper
Brown the chicken in a deep pan with the oil and bay leaf. Cover while this happens, and rotate every few minutes. Sprinkle the Cajun spices on the chicken as they start to cook, with plenty of salt and pepper.
Roughly dice the tomatoes and onion, and add them to the pan.
When the chicken is cooked, the tomatoes are soft and the onions caramelised, throw coarsely chopped spinach and silver beet/chard into the pan. Allow to wilt under the lid, with the heat off. Stir through before serving.
Serve with rice (well, I did anyway) and thinly sliced spring onion sprinkled on the top.
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