A one pot chicken dish cooked with peas, broccoli and pasta. The range of spices are subtly sweet as well as herby.

Recipe (salt free, oil free):
Serves 3-4,
Chicken thighs with bone, skinless – 4
Chicken drumsticks, skinless – 4
Tinned garden peas, rinsed – 1 tin, 400g
Bay leaf – 1
Fresh rosemary – 1 sprig
Fenugreek seeds – 1/2tsp
Spring onions, chopped – 2
Frozen broccoli, chopped – 1 cup
Fresh parsley, chopped – 1/4 cup
Water – 1/4 cup
Red lentil tagliatelle – 50g

For the chicken:
Tomato puree – 1/2tbsp
Garlic clove, crushed – 1
Ground allspice – 1/4tsp
Cinnamon – 1/8tsp
Ground nutmeg – 1/8tsp
Paprika – 1/2tsp
Dried thyme – 1tsp
Dried sage – 1/4tsp
Apple cider vinegar – 1/2tbsp

Mix all of the chicken ingredients together. Coat the chicken thighs and drumsticks in this mixture. Put the rest of the ingredients into a pot, with the top layer being the tagliatelle. Put in the chicken pieces.

For the pressure cooker, cook on high for 32 minutes. Let the pressure release naturally and make sure the chicken is cooked.
For the stove, put on a medium heat with the pot covered for 3 minutes. Lower the heat and continue to cook covered for 45 minutes. Check that the chicken is fully cooked.