Moroccan chicken stew

Submitted by MFM reader Karyn Reidy



1 tbsp of olive oil

2 tbsp Bas El Hanout spice

2 tbsp mild chilli spice

3 tbsp paprika

300ml vegetable stock

1 tin of chickpeas

1 tin of sweetcorn

Leftover roast chicken

1 tin of chopped tomatoes

Half an onion


  • 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.