Kickin’ Chilli Chicken
Serves 4
This is an ideal meal when you’ve over indulged at the weekend and feel the need to be extra good on Monday! Not that I advocate low fat, but this dish is naturally pretty low on fat calories. If you don’t like chilli, you could always leave it out and add some fennel seeds instead.
You can serve this kicking chicken with my salsa style quinoa or if you prefer, a big, green salad. I say it yields between two and four portions as it depends what you are serving it with as to how much you need in one portion.
It makes a great leftover lunch the following day or leftovers can be frozen for up to one month.
What you need
4 peppers, colour of your choice, deseeded and cut into 1cm wide strips
2 red onions, each cut into 8 wedges
2 cloves garlic, peeled
4 organic chicken breasts or 8 skinless chicken thighs, cut into small chunks
2 tsp chilli powder (less if you prefer)
2-3 tbsp coconut oil, melted
1 heaped tsp sweet smoked paprika
2 x 400g tin chopped tomatoes (you may not need all of this)
Salt and pepper
Large handful of freshly chopped coriander and basil
What you do
In a large ovenproof dish, place the peppers, onion, garlic cloves and chicken and season well. Add the chilli powder and sweet smoked paprika. Drizzle with coconut oil and leave to marinade for 20 minutes if you have time.
When you are ready to cook the chicken, pre-heat the oven to 180°C.
Place the dish in the oven and cook for 20 minutes until the vegetables start to soften. Remove from the oven and pour the chopped tomatoes over the top, adding more seasoning.
Return to the oven and make sure the chicken is totally covered by vegetables and sauce to prevent it from drying out.
Cook for a further 15-20 minutes.
Remove from the oven, sprinkle with the chopped coriander and basil and serve.
