Hungarian Chicken

Place the potato in a large saucepan of cold water, bring to the boil and cook for 15 minutes or until tender. Add the sugar snap peas in the final 2 minutes. Drain and return the potato back to the saucepan and place the sugar snap peas in a bowl and cover to keep warm. Add the butter and a good season of salt and pepper to the potatoes. Mash with a potato masher or fork until smooth.

Meanwhile, season the chicken thighs with salt and pepper. Heat the olive oil in a large heavy based saucepan over a medium heat. Add the chicken thighs and cook, stirring, for 3-4 minutes or until golden brown. Remove the chicken from the pan and set aside.

Add the red onion and garlic to the same saucepan and cook, stirring, for 3 minutes or until golden. Add the paprika and cook, stirring, for 1 minute or until fragrant. Add the diced tomato, crumbled chicken stock cube and hot water. Stir to combine well. Return the chicken to the pan and bring to the boil. Reduce the heat to low. Cover and simmer for 10 minutes. Uncover and simmer for a further 10 minutes. Remove from the heat. Stir through the Greek yoghurt.