Chicken thigh, cherry tomato and orange skillet

Cut each chicken thigh in half, then into chunky strips.

Season with plenty of pepper and salt and toss in flour to coat.

Heat oil in a wide skillet on pretty high heat; add the chicken with any loose flour, which thickens the sauce later.

Stir-fry over intense heat, stirring constantly and scraping the bottom so nothing burns; lower the heat if needed and cook until the pieces look like little nuggets.

Push the chicken to one side, add the cut tomatoes so their water deglazes that part of the pan; cook until the skins char a little, stopping before they fall apart.

Add the spinach to start steaming.

Zest the orange, then juice it into the pan, catching the seeds; add more pepper and salt and a little butter if wanted.

When the orange juice starts to reduce and thicken, stir gently until the greens wilt.

Serve with egg noodles or rice and garnish with the raw orange zest.