500gm new potatoes
1 butternut, cut in chunks
1 head broccoli, broken into florets
150gm baby corn, halved
3 skinless chicken breast fillets, cut in chunks
200gm button mushrooms, sliced
1 cup frozen peas
1 x 440gm tin chopped tomatoes
1 onion, thinly sliced
1 cup chicken stock
8 sweet pepper dews, chopped
1 - 2 tsp ground cinnamon
1 - 2 tsp paprika
1 Tblsp cornflour, mixed to a paste with a little water
Method
Put the potatoes on to cook in lightly salted boiling water.
Microwave, boil or steam the butternut, broccoli and baby corn.
Drain all of these once they are cooked and keep warm.
Meanwhile, spray a deep frying pan with non-stick cooking spray and put on to heat.
Dry fry the onions a few minutes until they start to soften.
Add the chicken pieces and keep stirring until the chicken is sealed.
Sprinkle in the cinnamon and stir until fragrant.
Now tip in the chopped tomatoes and stock and the chopped pepper dews.
Cover the pan and reduce to a simmer for 20 minutes (or more, this won’t spoil with longer cooking).
When the chicken is cooked through, stir through the cornflour a bit at a time until the sauce is glossy.
Serve the chicken with the potatoes, butternut, broccoli and baby corn.
I had about ½ cup of cannellini beans that I tossed in this – not essential, but just stretched the meal a bit further. This dish has a spicy sweetness that is deliciously warming.
