Ingredients

The following ingredients have 4 Servings
  • 500g chicken thigh fillets, diced
  • olive oil
  • 1 onion, diced
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin chickpeas
  • 500ml Massel Chicken Style Liquid Stock
  • 1 cup coriander, finely chopped
  • Turkish bread, to serve

Instruction

  • Dice the chicken thigh fillets and set aside.
  • Heat a little olive oil in a heavy-based saucepan and cook the onion for five minutes, or until soft and translucent.
  • Add the spices and chicken and cook for another minute or so.
  • Add the tomatoes, chickpeas and stock, bring to the boil and reduce heat to a gentle simmer for about 25 minutes.
  • Stir through the coriander and serve with warmed Turkish bread.