Serves 2
This stew is super tasty, great for a warming meal in the winter but also light and summery. We usually serve with rice and salad (see separate recipes) but it would also be great with some roasted or boiled potatoes and green beans. You could even make it spicy by adding 1tbsp The Kebab Club Chilli Sauce or Hot Chilli Sauce.
Ingredients
- 2 Chicken Breast, chopped into bite size pieces
- 3tsp The Kebab Club Chicken Shish Marinade
- 1 Bell Pepper, chopped into bite size pieces
- 1 Onion, finely sliced
- 1tbsp Olive Oil
- 20g Tomato Paste
- 150g Chopped Tomatoes
- 200ml Chicken Stock
- 1tsp Dried Mint
- 1tsp Dried Oregano
- Seasoning to taste
Cooking Instructions
- Preheat the oven to 180f. Marinate the chicken breast in 2tsp of the chicken shish marinade. Heat the olive oil in a oven proof pan over medium heat. Add the chicken and fry off until browned. Add in the onion and peppers to the pan and cook until softened.
- Add in the rest of the chicken shish marinade, tomato paste & chilli sauce (if using) mix through so all of the chicken and veg is coated. Pour in the chopped tomatoes, chicken stock and salt & pepper. Bring to the boil. Cover with a lid or foil and place in the oven for 45mins.
- After 45mins, uncover and place back in for 15mins until the sauce thickens and the vegetables char slightly.
- Serve with either Turkish rice or crusty bread, yoghurt & salad! Enjoy.
