Vegetarians and Vegans remove the Chicken (can replace with Tofu if you want) and use Vegetable Stock.
Serves 4 - but also great as frozen leftovers or can be whizzed up into a tasty soup!
Ingredients
2 Chicken Breasts - cut into chunks
2 Sweet Potatoes - peeled and cut into chunks
2 Handfuls of (prepared) Kale
1 Tin of Plum Tomatoes
1/2 Red Pepper - cut into strips
10 Green Seedless Olives
10 Black Seedless Olives
500ml Chicken Stock
1 Tablespoon Tomato Puree
1 Tablespoon Tomato Ketchup
1 Tablespoons Chutney (Mango)
1 Teaspoon Ground Cumin
Salt
Pepper
Method
k hgfd\ In a large frying pan and on a low heat pour and mix in your Stock and add in the Cumin. Add in the chicken and Sweet Potato and leave to cook through.
Meanwhile empty your tinned tomatoes into a bowl and roughly cut up into a pulp (or make your life easier and buy already chopped up tomatoes). Add in the Tomato Puree and Ketchup and mix together. (After tasting you may want to season with Salt and Pepper or even add a pinch of Sugar)
Once the Potatoes are soft and the chicken is cooked through add in your tomato base and stir. Now add in the Kale and Peppers, cover with a lid and leave to simmer for 10-12 minutes.
Remove lid and add in the Chutney and Olives gently stirring together.
After about 5 minutes over a low heat season to your preference.
Serve with rice, chickpeas, cous cous or simply on it's own!
