Natural Food Shop

Ingredients
6 chicken thighs or 8 legs
Salt, pepper, coriander
2 tablespoons flour
2 tablespoon E.V. olive oil
1 large onion
6 cloves garlic
1 – 2 teaspoons green peppercorns
4 or 5 piri piri peppers
1 cup red wine (optional)
1 - 796 ml can of plum tomatoes
½ cup water
1 small butternut squash
¼ cup fresh basil (sliced)
Directions
Add the chicken to a mixing bowl and season liberally with salt, pepper and ground coriander then turn and flip until the spices are distributed.
Now sprinkle the flour into the bowl and turn again until distributed.
Preheat a fry pan on medium high heat; add the oil and then the chicken. Brown on both sides well and then remove and set your chicken aside.
Add the onions and garlic and sauté, stirring regularly until lightly browned.
Toss in the green peppercorns, piri piri peppers if you are using them and the red wine again if you decide to use it. Let the wine reduce down by half.
Next up, add the tomatoes to the pan and give a good stir.
Place the chicken back in the pan and settle each thigh into the sauce.
Add the squash and basil and bring to a simmer and then place the whole pan into a preheated 375° F oven and bake for 60 minutes.
Serve as is, or with a small portion of rice, potatoes or perhaps barle