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CHICKEN WITH CUMIN, KALE AND RED PEPPERS - SERVES 4

Posted by Susie Taylor on

 

 

1 tin chickpeas, 200g shredded kale, 1 red bell pepper sliced, 1 red chilli, 2 cloves garlic, 150g sliced chestnut mushrooms, 1lb chicken thinly sliced, 1 tsp cumin seeds, olive oil, salt and pepper

Drain the chickpeas and place into a roasting tray. Drizzle with olive oil,  season with rock salt and oven roast at 180C for about 15 mins. Place the shredded kale into a second baking tray, drizzle with olive oil and season with rock salt and put into the same oven for about 10 mins. Whilst the chickpeas and kale are roasting take a large saucepan or wok, add a glug of olive oil and fry the peppers and chilli over a medium heat for a couple of mins, then add the chopped mushrooms. Continue to cook for another couple of mins then remove the vegetable mixture from the pan and leave to one side. Now fry the sliced chicken, adding the cumin seeds, and salt and pepper to taste. I sliced the chicken relatively thinly so it took about 5 mins to cook. Just before serving add the vegetable mixture back into the pan with the chicken and stir to mix up. To serve place the oven roasted kale onto a plate, then add the chickpeas and finally top with the chicken and pepper mixture. Yum and very healthy too!


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