John Myers
Ingredients for 4 servings:
- 350 g chicken breast
- 400 g chickpeas, cooked
- 150g chorizo
- 1 bell pepper
- 3 tomatoes
- 1 chili pepper(s)
- 2 garlic cloves
- 5 tbsp ketchup
- 3 tsp Ras el Hanout
- 2 tbsp oil
- e.g. salt and pepper
- e.g. chili powder
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes
Cut the chicken breast into cubes approximately 2×2 cm in size, toss with 1 tablespoon of oil and 2 teaspoons of ras el hanout. Marinate for 1 hour. Mix the ketchup with the deseeded, very finely chopped chili pepper and the garlic cloves rubbed with a little salt. Deseed and dice the bell peppers. Peel, deseed, and dice the tomatoes. Also dice the chorizo. Brown the chicken breast in 1 tablespoon of oil for about 2 minutes, then remove from the pan. Add the chorizo and fry briefly, then add the bell peppers and diced tomatoes. After another 2 minutes, stir in the chickpeas and ketchup. Season to taste with salt and pepper, ras el hanout, and chili powder. Add the meat back in, bring back to a boil briefly, and then let it simmer for another 5 minutes.
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