So easy, so spicy, so perfect for a cold weeknight…
Ingredients
- about 600 g chicken fillet, breast or thigh, whatever you prefer
- 2 tbsps tomato paste
- 2 tbsps chermoula spice mix
- 1 tsp chilli flakes (entirely optional, and quantity to your taste really)
- 1-2 tins of chickpeas, drained (depending on how much you love chickpeas)
- 2 nice ripe tomatoes, diced (or one tin of diced tomatoes)
- 2 zucchini, cubed
- 1 litre chicken stock
- baby spinach (as generous an amount as you feel like)
- feta or yoghurt
- olive oil, salt and pepper
Method
Heat a drizzle of olive oil in a large saucepan over a medium-high heat.
Add the tomato paste and the spices and cook, stirring for a minute or two. Then add the chickpeas and keep stirring for another minute. Now add the tomatoes and zucchini and keep the cooking and the stirring up for another minute or two.
Now add the chicken fillets and the stock, season with salt and pepper, and bring the whole lot up to a simmer. Cook for 10-14 minutes, or until the chicken is cooked through.
Grab some tongs and move the chicken to a chopping board. Either slice or shred the chicken, whatever is easier for you, then return it to the soup pot and let it simmer for another couple of minutes.
Now add the spinach and stir that through for a couple of minutes to wilt it nicely.
Serve with a crumbling of feta or a dollop of yoghurt.
How good is that?
Serves 4 with leftovers