Slow-Cooked Chicken Breast Shakshuka

Prep everything first: chop the aromatics, measure the black bean and garlic elements, and pat the chicken breast dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken breast. Cover and cook low and slow, stirring now and then, until rich and spoonable.

Stir in the light soy sauce and the rest of the black bean and garlic flavours, letting them cook out for a minute until fragrant.

Add the spinach along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.