Chicken and Chick Peas

We had just returned from an overseas trip, and it is not easy to prepare elaborate meals when suffering from jet-lag, so I had a look at what was to hand and threw this together. Something of a mixed bag in the culinary sense, it proved to be a real winner, simple to put together, quick to prepare, and very tasty to eat.



¼ tsp ginger.

¼ tsp turmeric.

¼ tsp white pepper.

½ tsp ground cumin.

¼ tsp salt.

250cm celery, finely chopped.

2 spring onions, finely chopped.

A little olive oil.

300g lean chicken meat, diced.

½ cup dry marsala.

1 400g can chick peas, drained.

1 160ml can coconut milk.



Mix the spices and the salt together in an egg cup or small glass and set aside. Wash and chop the celery and the spring onions and pour into a small bowl. Set aside.

Heat a sauté pan on a hot flame and add the olive oil. Add the meat, sauté until beginning to turn golden then add the spices. Continue to sauté for half a minute then add the celery and spring onions and the marsala. Sauté, stirring frequently, until the liquor has almost disappeared then add the chick peas and the coconut milk.

Bring to the boil, reduce heat, cover and simmer for another ten minutes. Stir well and pour into a serving bowl. Serve with baked mushrooms.


Serves: 2.

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