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Moroccan chicken stew

• Ploy Radford

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Serves 4 - 5

A little work

Prep: 10 mins

Cook: 30 mins

An easy, spicy stew that makes good use of leftover roast chicken sent in by Karyn Reidy, one of our MadeForMums community of parents. Great for a midweek family meal

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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

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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.

Authors

Ploy Radford

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