Ingredients

The following ingredients have 4 Servings
  • 100 g char-grilled / roasted red pepper (drained and roughly chopped)
  • 100 g double cream
  • 1 tsp unsalted butter
  • 2 cloves garlic (peeled and finely chopped)
  • 3/4 tsp Ras el Hanout
  • 200 g cooked chicken (shredded or finely chopped)
  • salt and freshly ground black pepper
  • small handful small mint leaves (chopped)

Instruction

  • I used leftover roast chicken thighs here. I simply slid the meat off the bones and shredded / chopped it into smaller pieces. My total weight of my cooked chicken meat was 200g / 7oz and contained a bit of crispy skin too. Assuming you have some cooked chicken leftovers at hand, continue with the recipe:
  • Remove the char-grilled / roasted red peppers (also called bell pepper or capsicum, depending on where you are in the world) from the jar and drain well on kitchen paper. Roughly chop and place inside a mini food processor (food chopper) and add the cream.
  • Blitz well until you are left with a smooth mixture. Its always good to stop and scrape down the sides to ensure an even blitz. Set aside.
  • Melt the butter in a non-stick pan or wok and lightly fry the garlic over moderate heat until softened. Add the Ras el Hanout and cook until the pan starts looking dry. Pour in the red pepper cream and continue to cook until the sauce is warmed through and starting to reduce a little, approx. 2-3 minutes.
  • Stir in the cooked chicken pieces to gently warm through and season the mixture with salt and freshly ground black pepper.
  • Serve as desired with a scattering of chopped mint leaves which add a lovely fresh element!