Braised Chicken Thigh with cumin and coriander

Prep everything first: chop the aromatics, measure the cumin and coriander elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Lower the heat, cover, and braise gently until everything is meltingly tender.

Stir in the chickpeas and the rest of the cumin and coriander flavours, letting them cook out for a minute until fragrant.

Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.