4 skinless chicken breast fillets, butterflied
1 onion, finely chopped
2 cloves garlic, crushed
400gm tin chopped tomatoes
1 Tblsp harrief paste
A few onion rings to garnish
Method
Spray a pan with non-stick cooking spray.
Dry fry the onion until it starts to soften and go brown.
Add the harrief paste and garlic, cook for 1 minute.
Add the tomatoes and stir to combine.
Lay the chicken pieces in the pan, spooning the sauce over.
Cover the pan and simmer for 20 minutes.
Remove the chicken from the pan and pull into shreds using 2 forks.
Stir the chicken back into the sauce and allow to heat through.
Serve the stew with crusty bread, if desired, and a salad of baby spinach, rocket and watercress.
Harrief paste is made with red peppers and smoked chillies. If you can’t find it, use plain chilli paste and add some chopped red pepper with the tomatoes. If you use chilli paste, start with 1 tsp – add more to your own chilli-tolerance level.
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