Who doesn’t love a hearty one-pot meal in the middle of Winter?! This tasty recipe won’t disappoint plus it’s quick and easy to make and so it’s perfect as a mid-week meal. It serves 2-3 people but feel free to double it up if you’ve more mouths to feed or you want to cook a bigger batch for a few days’ meals in advance.

Recipes just like this are exactly what I provide in my 21 DAY WEIGHT LOSS PLAN were you’re GUARANTEED to lose 8-14 lbs or a dress size in 21 days. To find out more click HERE.

INGREDIENTS

• 4-6 chicken thighs (with/without skin or bones)
• 1 tin chopped tomatoes
• 1 tsp olive oil
• 1 onion chopped
• 1 star anise
• 1 cinnamon stick
• 1 tsp ground cumin
• ½ – 1 tsp chilli powder
• ¼ tsp Himalayan salt
• 1 cup uncooked buckwheat
• Fresh greens

INSTRUCTIONS

• Preheat oven 180c
• Add oil, tomatoes, onion, salt, cumin, chilli, anise, and cinnamon to a casserole
• Mix together
• Add the chicken thighs and mix
• Cover with a lid and bake in the oven for 60 mins until chicken is cooked
• Boil the buckwheat in a pan of water with a pinch of salt for approx 10/15 mins
• Steam the green vegetables for 5/7 mins until just tender
• Serve the chicken and juice on top of the buckwheat with steamed greens