Tomato and cream Chicken Thigh Shakshuka

Prep everything first: chop the aromatics, measure the tomato and cream elements, and pat the chicken thigh 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 thigh. Lower the heat, cover, and braise gently until everything is meltingly tender.

Stir in the tinned coconut milk and the rest of the tomato and cream flavours, letting them cook out for a minute until fragrant.

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