Mediterranean Spicy Chicken Stew Recipe

Mediterranean Spicy Chicken Stew Recipe

• 6 tablespoons extra virgin olive oil

• 4 cloves garlic, finely chopped

• 2 onions, chopped

• 2 carrots, diced 2cm

• 2 sticks celery, thinly sliced

• 2 tablespoons finely chopped ginger

• large pinch chilli flakes

• 5cm piece fresh turmeric, peeled and finely chopped

• peel of ½ preserved lemon, thinly sliced

• 600g boneless chicken breast

• 1 tablespoon ground cumin

• 1 roasted red capsicum, cored, seeded, thinly sliced

• 400g can chopped tomatoes in juice

• 400ml chicken stock

• 150mls plain unsweetened yoghurt

• 1 red chilli, thinly sliced

• coriander sprigs for serving

Heat 4 tablespoons of the oil in a wide deep frying pan over moderate heat and add 3 cloves of the garlic, the onion, carrot, celery, ginger, chilli flakes, turmeric and preserved lemon.

Fry gently for 10 minutes or until the onion is soft. Do not brown.

Add the capsicum, tomatoes and stock, bring to the boil and boil gently for 10-15 minutes or until the rice is tender.

Taste and season. Keep hot.

Meanwhile, slice the chicken into 2cm thick slices across the grain of the meat and gently beat out to 1cm.

Place in a bowl with the remaining 2 tablespoons of oil, the remaining 1 clove of garlic and the cumin.

Season with salt and pepper and mix well so that the chicken slices are evenly coated with the other ingredients.

Heat a ridged grill or frying pan over high heat and cook the chicken slices side by side until well browned on each side and cooked through.

Remove from the pan and slice thinly across the grain of the meat

Serve the tomato mixture in wide bowls and pile the sliced chicken on top.

Add a spoonful of yoghurt then sprinkle with red chilli and coriander.

Serves 4.