Serves 3
Ingredients:
2 tsps ghee or coconut oil
150g white onion, chopped
2 cloves garlic, finely chopped
200g carrots, peeled and coarsely grated
40g celery, chopped
150g white potatoes, peeled and chopped
400g tinned chopped tomatoes
800ml chicken or vegetable stock (made with one organic stock cube) 2 tbsps Worcestershire sauce
1 tsp tabasco
1 tsp paprika
a good pinch of ground black pepper
1⁄2 tsp dried oregano
1 tsp ground cumin
1 tsp chilli powder
1 tsp onion granules
a pinch of sea salt
300g cooked chicken breast, shredded
70g frozen peas
70g frozen sweetcorn
Method:
Heat the ghee / oil in a large saucepan over a medium heat. Add the onion and garlic and sauté for 4 minutes, stirring occasionally until soft.
Add the carrots, celery and potatoes. Fry gently for 5 minutes, stirring occasionally.
Add the tinned tomatoes, stock, dried spices, Worcestershire sauce and tabasco. Stir well. Bring to a boil, then reduce heat to simmer for 20 minutes, stirring occasionally.
Add the shredded chicken, peas and sweetcorn. Stir and cook for 5 minutes, or until the chicken is heated through.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.
Per serving:
291 calories, 7g fat, 28g carbs, 29g protein