Summary

Ingredients

• 350 g chicken breast
• 400 g chickpeas, cooked
• 150 g chorizo
• 1 bell pepper
• 3 tomato (s)
• 1 chilli pepper (s)
• 2 cloves garlic)
• 5 tablespoon ketchup
• 3 teaspoons ras el hanout
• 2 tablespoons oil
• Salt and pepper
• Chili powder

Print Recipe Pin Recipe

Instructions

1. Cut the chicken breast into approx. 2X2 cm cubes, mix with 1 tablespoon of oil and 2 teaspoons of Ras el Hanout. Marinate for 1 hour.
2. Mix the ketchup with the pitted, very finely chopped chilli pepper and the garlic cloves grated with a little salt. Core and dice the peppers. Peel, core and dice the tomatoes. Also cut the chorizo into small cubes.
3. Sear the chicken breast in 1 tablespoon of oil for approx. 2 minutes, then remove from the pan. Put the chorizo in, fry it very briefly, then add the peppers and diced tomatoes. After another 2 minutes, stir in the chickpeas and ketchup. Season to taste with salt and pepper, Ras el Hanout and chili powder.
4. Add the meat again, bring to the boil briefly and then let it steep for another 5 minutes.