Moroccan chicken stew
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 4 - 5
Ingredients
- 1tbsp Olive oil
- 2tbsp Ras el hanout
- 2tbsp Chilli powder
- 3tbsp Paprika
- 300ml Vegetable stock
- 1 Tin of chickpeas
- 1 Tin of sweetcorn
- Leftover roast chicken
- 1 Tin of chopped tomatoes
- ½ Onion
Method
- STEP 1
Sweat the onion in a large saucepan in the olive oil for 10 mins over a low heat.
- STEP 2
Turn the heat up and fry in the Bas El Hanout spice for 1 minute.
- STEP 3
Pour in the chopped tomatoes, chickpeas and veggie stock.
- STEP 4
Stir in the chilli and paprika and add the sweetcorn.
- STEP 5
Cover and simmer for 5 minutes.
- STEP 6
Tear the roast chicken up into strips, add to the mix and cover and simmer for another 15 minutes. Add salt and pepper to taste.
- STEP 7
Serve with toasted ciabatta or couscous.