Smoky Tomato Chicken

Recipe - serves 2

200g skinless chicken breasts - cut into strips
a couple courgettes
2 large onions
1 small red onion - peeled and roughly chopped
1 clove garlic
a handful plum tomatoes
1 tablespoon tomato paste
2 teaspoons smoky paprika
1 teaspoon coriander seeds - slightly crushed
small bunch fresh coriander
1 dessertspoon soft brown sugar
Fresh bay leaves
Half a glass white wine
olive oil

boiled rice, salad or buttered pasta to serve.

 
First off you need to make your marinade.

Place the red onion, garlic, tomatoes and tomato paste into a mini processor and give it a good whizz to reduce it to a paste. Add the coriander leaves, coriander seeds, paprika and sugar and continue to whizz until all it combined into a thick paste. Add a little salt and then turn out into a large bowl.
 
Cut your chicken breasts into strips and add to the marinade. Coat them all with the paste - making sure every bit it covered.
 
Pop the chicken and marinade into a sealable container, tuck a couple of bay leaves in with them and then cover and place in the fridge.

If your organised you can do this the day before and leave them over night to marinade. If your like me and only think a few hours ahead just make sure they have at least 40 minutes to an hour to take on some of the flavours.
 
Whilst your chicken is marinading you can get on with preparing your vegetable. Just chop and dice into bite size pieces.

I have used a variety of different vegetables with this style of dish - courgettes, peppers, broccoli, mushrooms, green beans and baby sweetcorn are my favourites and I always use a load of onions.

When you ready to start cooking heat large non-stick pan to a high heat, add some olive oil and start to cook the onions and courgettes.

Once the courgettes have started to colour slightly add your chicken and any spare marinade. 

Continue to cook on a high heat, keep it moving and allow the chicken to burn slightly around the edges.

Once your happy that the chicken is cooked through give your pan a shake to spread the ingredients evenly around the pan. Pour over the wine and let is sizzle. This will be rather violent due to the high heat so watch out for hot spitting. 

When the wine has simmered down give it all another shake to distribute the stick sauce over the chicken and vegetables.


And it's ready. Serve along side some boiled rice or spoon over some hot buttered pasta. And if your feeling healthy this is really tasty thrown over a green salad.