- 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
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.