1tablespoonNorbu natural sweeteneror 2 tsp natvia or sweetener of choice
Salt to taste
Butteroil or cooking spray
Torn spinachfor serving
Preheat the oven to 150 degrees Celsius. In a large baking dish, generously coat it with butter, oil or cooking spray.
In a large mixing bowl, combine the chopped chicken thighs, onions, minced garlic and mix well. Stir through the diced tomatoes. Add in the turmeric, saffron, norbu natural sweetener/natvia/sweetener of choice and salt and mix until fully incorporated.
Add the chicken mixture into the greased baking dish. Gently pour the chicken stock over the chicken mixture evenly. Place in the oven and cook for approximately 1 hour, gently stirring halfway. Chicken is cooked when you insert a skewer, and juices are clear. Alternatively, you can cut the centre piece and ensure it isn't pink.
Remove from oven and cover with tin foil for 10 minutes to rest. Serve immediately, or allow to cool completely.
This chicken can be frozen once cooled, or refrigerated for up to three days.