The Tuscan influences of the red pepper and herbs make this Tuscan chicken.

Recipe (salt free, oil free):
Serves 2-3,
Chicken drumsticks skinless – 3
Chicken thighs on the bone, skinless – 3

For the chicken:
Spelt flour – 1tbsp and 1/2tbsp
Dried oregano – 1tsp
Paprika – 1tsp
Garlic granules – 1tsp
Dried thyme – 1tsp

Onion sliced – 1
Garlic clove chopped – 1
Iceberg lettuce chopped – 1 cup
Tomato chopped – 1
Red pepper sliced – 1/2
Frozen spinach – 2 cubes
Almond milk – 50ml
Water – 200ml
Tomato puree – 1tbsp
Dried oregano – 1tsp
Paprika – 1tsp
Fresh parsley chopped – 1tbsp

Combine the chicken ingredients of spelt flour, oregano, garlic granules, thyme and paprika. Cover the chicken pieces in this flour mixture. Saute the onions in water for 5 minutes until the onions are soft. Add the garlic, paprika, tomato puree, oregano, tomato and peppers. Cook for a couple of minutes. Add the water, milk, lettuce and spinach. Bring to a boil. Lower the heat and add the chicken pieces. Cover and simmer for 40 minutes until the chicken is cooked. Add the fresh parsley.

Original recipe:
Tuscan Chicken in Creamy Sun Dried Tomato Sauce by Nicky Corbishley, Kitchen Sanctuary