Chicken and Pepper Spiced Stew

Hello all! I haven’t posted a recipe yet, so thought I would start with the dish I’m making tonight.


I do love my food and cook from scratch (or my boyfriend will, to give him credit!) most days. This is an easy, economical dish which is full of goodness and warming spices. You can experiment with it by using different spices or adding vegetables; the base ingredients are chicken breasts, chickpeas and chopped tomatoes. This is quite mellow but increasing the amount of chilli and paprika will give it an extra kick.

Ingredients (this recipe generally serves 4 people, we tend to freeze half to eat later in the week!)
2 chicken breasts, chopped into 1 inch pieces
2 400g tins of chopped tomatoes (preferably Italian)
1 tin of chickpeas, drained
1 green pepper, roughly chopped
1 red pepper, roughly chopped
1 yellow pepper, roughly chopped
6 or 8 finely chopped dried apricots
generous dash of olive oil
half a teaspoon of chilli flakes
1 teaspoon of cumin
1 teaspoon of paprika
half a teaspoon of cinnamon
freshly ground pepper, to season

1. Place the olive oil (2 or 3 tablespoons) into a large saucepan on a hob. Add the chicken pieces and turn the heat on low. Keep turning the chicken to seal it (when the outside turns white).

2. Add the peppers. These can be chopped however you like; I prefer larger pieces. Let the chicken and peppers cook for about 5 minutes, until the peppers are slightly softened and the chicken is sealed.

3. Add the chopped apricots, cumin, paprika, chilli and cinnamon to the pan. Stir well to ensure the ingredients are coated in spices and cook for 2 minutes.

4. Pour in the cans of tomatoes, stir and add the chickpeas to the mixture. Stir well and leave to gently cook for 90 minutes/2 hours (the timing is flexible; slow cooking will develop the flavours). Pop back every 15 minutes to stir the stew.

5. Et voila! Serve with brown rice or couscous for a nourishing, delicious dish.



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