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Spicy chicken & tomato stew

Serves 4 Prep 30 mins Cook 2 hrs 20 mins

Cost per serve $4.10

✔dairy free ✔diabetes friendly

1 tablespoon olive oil
8 skinless chicken drumsticks
1 brown onion, thinly sliced
3 garlic cloves, crushed
½ teaspoon chilli flakes
4 tablespoons fresh rosemary
4 anchovies (optional),
drained, finely chopped
1 x 700g bottle tomato passata
2 bay leaves
2 tablespoons balsamic vinegar
¼ cup pitted Kalamata olives
150g wholemeal spaghetti
2 bunches broccolini
120g baby rocket
1 fennel bulb, thinly sliced
½ small red onion, thinly sliced
¼ cup fresh flat-leaf parsley leaves, to serve

1 Heat oil in a large flameproof casserole dish with fitted lid over medium-high heat. Add drumsticks and cook, turning, for 3–4 minutes or until browned all over. Remove chicken from pan and set aside.

Add brown onion, garlic, chilli, rosemary and anchovies, if using,