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Chicken and Pea Casserole

Ingredients:

6 chicken thighs
1 can artichoke hearts
2 large carrots
2 large potatoes
1kg frozen peas
1 can diced tomatoes
1 tablespoon tomato paste
Olive oil
Salt
Pepper
1 large onion
Water

Method:

1. Finely chop onion and fry in olive oil until tender.
2. Dice chicken roughly and add to onion until slightly coloured.
3. Chop carrots and potatoes into bite sized pieces and add to the pan, after a few minutes add the tomato paste and canned tomatoes and enough water to almost cover food.
4. Bring to the boil then add the frozen peas, season with salt and pepper.
5. Let simmer for 5 minutes before adding the artichokes.