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Ingredients
- 14 oz. (400g) chicken breast, chopped
- 1 aubergine, chopped
- 1 red bell pepper, chopped
- 1 onion, halved and sliced
- 2 garlic cloves, minced
- 2 tbsp. olive oil
- ½ tsp. dried oregano
- chili flakes or powder, to taste
- 1 cup (240ml) chicken stock
- 2 tbsp. tomato paste
- 2 tbsp. parsley, chopped
- 1 cup (150g) cherry tomatoes
- 1 tbsp. wheat flour
Directions
Heat 1 tablespoon of oil in a large pot, add in the onions, and sauté for 2–3 minutes. Then add in the aubergine and peppers. Fry, stirring every now and then, for about 5 minutes.
Remove from the pan and set aside.
Add in the remaining tablespoon of oil into the same pot, and fry the chicken until browned and cooked through, for about 8 minutes.
Next, add in the garlic and cooked vegetables. Season with salt, pepper, oregano, and hot paprika.
Pour in hot chicken stock, and bring to a boil. Reduce the heat to low.
Cover and simmer for 15 minutes. In the end, add the chopped cherry tomatoes and tomato paste.
Add the flour directly through a sieve. Mix well and cook for another 1-2 minutes, until the sauce thickens. Garnish with chopped parsley and serve.
Serving suggestions: roasted buckwheat groats, rice, potato, or pasta.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
