Cut the chicken thighs into smaller pieces about 3 cm each. Spray a frying pan with the Fry Light and fry the chicken pieces in batches, until golden all over. Remove from the pan and set to one side.
Add the 2 tblsp olive oil to the frying pan and fry the onion and red pepper over a gentle heat. The residue from the chicken should loosen up from the bottom of the pan.
Once the onion is soft, add the garlic and fry for another couple of minutes. Add the tomato puree, the chickpeas, chopped tomatoes, chicken stock, chopped chillies and the Tabasco sauce and stir to combine.
Add the chicken back to the pan, cover and simmer over a low heat for 30 minutes or until the chicken is cooked through.
Add the spinach to the pan about 3 minutes before the time is up and stir through to wilt.