Sweet and Sour Chicken and Olives
gluten free, wheat free, dairy free, egg free, cane sugar free, nut free
This dish is a delight of flavours and perfect to fill your belly on a cold night when you need a yummy feed fast.
The sweet potato and carrot make this a lovely sweet dish while the stuffed olives bring a tang and saltiness that will satisfy even the hungriest of individuals. This is definitely a dish to share. If you have extra bodies to feed just serve with some brown rice and enjoy.
Serves 6 - 8 Prep time 20 minutes
Ingredients
1 large onion
1 large carrot
1 small sweet potato
1 jar of stuffed green olives
1 jar of passata
1/2 teaspoon of ground cumin
1/2 teaspoon of Celtic Salt
good pinch of pepper
1 large or 2 small organic chicken breasts
1 can of organic chickpeas
1 teaspoon of Massel beef stock
1 teaspoon of cold pressed olive oil
Method
Finely chop the onion, carrot and sweet potato in a food processor. Preheat a large saucepan or deep fry pan and add 1 teaspoon of olive oil. Once oil is hot add the finely chopped vegetables and stir. Add the ground cumin, Celtic salt and pepper. Dice the chicken breasts and add to the pot; stir well. Drain the chickpeas and add to the pot along with the beef stock and passata. Add olives and simmer for 10 minutes. Remove from heat and serve.
gluten free, wheat free, dairy free, egg free, cane sugar free, nut free
This dish is a delight of flavours and perfect to fill your belly on a cold night when you need a yummy feed fast.
The sweet potato and carrot make this a lovely sweet dish while the stuffed olives bring a tang and saltiness that will satisfy even the hungriest of individuals. This is definitely a dish to share. If you have extra bodies to feed just serve with some brown rice and enjoy.
Serves 6 - 8 Prep time 20 minutes
Ingredients
1 large onion
1 large carrot
1 small sweet potato
1 jar of stuffed green olives
1 jar of passata
1/2 teaspoon of ground cumin
1/2 teaspoon of Celtic Salt
good pinch of pepper
1 large or 2 small organic chicken breasts
1 can of organic chickpeas
1 teaspoon of Massel beef stock
1 teaspoon of cold pressed olive oil
Method
Finely chop the onion, carrot and sweet potato in a food processor. Preheat a large saucepan or deep fry pan and add 1 teaspoon of olive oil. Once oil is hot add the finely chopped vegetables and stir. Add the ground cumin, Celtic salt and pepper. Dice the chicken breasts and add to the pot; stir well. Drain the chickpeas and add to the pot along with the beef stock and passata. Add olives and simmer for 10 minutes. Remove from heat and serve.