1 tbsp olive oil
600g chicken fillets, diced
2 orange peppers, deseeded and chopped
1 onion, peeled and chopped finely
3 cloves garlic, chopped finely
1 tsp ground cumin
1 tsp ground coriander
2 red chillis, deseeded
400g tin chickpeas, drained and rinsed
500ml chicken stock (see recipe)
60g per person uncooked basmati rice OR 30g per person uncooked basmati rice plus 30g per person cauliflower, finely chopped
Handful fresh coriander
Preheat oven to 190˚C.
Heat the oil to a medium / low heat in a large saucepan. Fry the chicken until golden. Remove chicken from pan and set aside. Add the peppers, onion, garlic, spices and chillis and fry gently for 5 minutes.
Return the chicken to the saucepan and add the chickpeas and stock. Transfer the contents of the saucepan to a casserole dish, cover and cook in the oven for 20 minutes. Add the rice and cook for a further 10-15 minutes (if using white rice) or 15-20 minutes (brown rice). Add the cauliflower and cook for a further 5 minutes, then serve.
Reduce the carbs in this recipe by swapping rice with Cauli Rice.