Although this is of course delicious for everyone, it’s a dish that gets a lot of requests from kid visitors. It’s super-simple, savoury and scrumptious over rice, atop pasta or wrapped in wraps. All bases covered! And no-one will complain because it’s ‘too spicy’…

• 4 boneless, skinless chicken thighs
• 2 tsp butter
• 1 tsp garlic oil
• 1 small onion, diced as fine as possible (very very tiny pieces so fusspots can’t see them)
• ½ chicken stock cube
• 1 tsp paprika
• Pinch of salt
• 2 tsp tomato puree
• 300ml boiling water

1. Heat the butter and garlic oil in a lidded frying pan over a medium-high heat
2. Brown the chicken thigh fillets and then remove them from the pan
3. Turn the heat down and add the diced onion
4. Cook the onion over a low heat until soft, then crumble in the chicken stock cube, adding paprika, salt and tomato puree
5. Stir in and cook for a minute then pop the chicken back in and add enough boiling water so the meat is half submerged
6. Bring the liquid to the boil, then simmer on low with the lid on for 30 mins
7. Then stir, remove the lid and simmer for another 20-30 mins
8. By this time, the sauce should be almost gone and the chicken should be soft enough that you can pull it apart with forks
9. And then you pull it apart with forks. And that’s it