When we can't go on holiday, the Moroccan flavours will make you feel you have been away without leaving home.
GOOD FOR YOU BECAUSE ... studies suggest ginger helps muscle pain.
2 tablespoons olive oil
4 skinless chicken breasts
1/4 teaspoon salt
1 tablespoon white pepper
1 tablespoon garlic granules
1 tablespoon ginger
16 spring onions washed and sliced
4 skinless chicken breasts cut into bite-size pieces
1 red pepper washed de-seeded and sliced
1 yellow pepper washed de-seeded and sliced
1 x 400g can chickpeas drained
1 x 400g chopped tomatoes
2 tablespoons tomato puree
2 tablespoons Worcestershire Sauce
1 tablespoon celery salt
250 ml chicken stock
2 tablespoons chipotle paste
Juice from 1 lemon
1. Drizzle olive oil into a casserole and warm for several minutes; fry the chicken pieces until they are brown on both sides. Using a slotted spoon transfer to a plate and cover over. Try not to transfer any fat with the chicken.
2. Add salt to the casserole, white pepper, garlic granules and ginger. Then sauté the spring onions, red pepper and yellow pepper; cook for 5 minutes.
3. Pour in the can of chickpeas and the can of tomatoes. Stir in the Tomato Puree, Worcestershire Sauce and the celery salt, then and add the chicken stock. Transfer the chicken back to the casserole and bring to the boil, then simmer for 20 minutes. Try if possible to cover the casserole.
4. After 20 minutes stir in the chipotle paste; pour in the lemon juice and stir in combining the flavours together. Remove the lid for this final part of cooking.
5. Cook for a further 10 minutes and serve with rice.
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