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Ingredients

  • ½ Chicken breast for each child, diced
  • 1 Medium onion, finely chopped
  • 100g Mushrooms, roughly chopped
  • 8 Pitted green olives, sliced
  • 1 Courgette, chopped into chunks
  • 1 Aubergine, sliced
  • 400g Tinned chopped tomatoes
  • 1 Garlic clove, finely chopped
  • 1tsp Basil (optional)
  • 1tsp Dried oregano (optional)
  • 1 Low salt chicken/vegetable stock cube dissolved in 500ml of boiling water
  • Olive oil, for frying

Method

  • STEP 1

    Fry the onion in a little olive oil for approximately 3 minutes.

  • STEP 2

    Add the chicken and fry for a further 4 minutes or until the chicken is browned on all sides.

  • STEP 3

    Add the garlic and fry for another minute.

  • STEP 4

    Add all the vegetables, tinned tomatoes and stock.

  • STEP 5

    Cover and simmer for 40 minutes, stirring occasionally. Alternatively, place in an ovenproof dish and cook in the oven at 170C (Fan 140C) or Gas Mark 4 for 90 minutes.

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