Ingredients:

• 2 tbsp. coconut oil, melted
• 400g chicken (thigh, legs or breast), diced
• 2.5cm knuckle of ginger, finely chopped
• 2 tsp paprika
• 1 tsp cumin
• 2 tsp turmeric
• 1 tsp cinnamon
• ½ tsp ground ginger
• Small handful of mint leaves
• Small handful of coriander leaves
• 1 chilli, finely diced
• 1 large red onion, sliced
• 2 cloves of garlic, roughly chopped
• 1 green pepper, thickly diced
• 1 sweet potato, peeled and cut into chunks
• 1 carrot, diced
• 60g green beans
• 1 400g tin of chickpeas, drained
• 1 400g tin of chopped tomatoes,
• 300ml chicken or bone stock

Directions:
Chop the chicken into chunks. Place in a bowl. In a food processor add 2 tbsp. of melted coconut oil, the spices, chilli, half the chopped herbs and the tomatoes. Whizz to form a marinade. Pour this onto the chicken and cover with clingfilm.
Leave to marinate overnight or for at least 2 hours. When you are ready to cook, bring it back up to room temperature for at least 1 hour.
Place a little olive oil in your sauté pan on a medium heat. Add the onion, garlic and pepper and cook for 3-5 minutes before adding the chicken, holding back most of the marinade until you add the remaining ingredients. Cook for 5 minutes before adding all the other ingredients, including the marinade. Simmer gently for 5 minutes before adding the remaining herbs. Cook on a low heat, simmering very gently, for 20 minutes. Serve with couscous, quinoa or, for low carb, opt for cauliflower rice.

6 SERVINGS