1/2 tin chopped tomatoes
4 half roast tomatoes in chilli oil (sacla)
6 sun-dried tomatoes, chopped.
2 sm or 1 lrg onions, finely chopped
2 carrots, roughly chopped
1 red pepper, chopped into 2cm squares
2 cloves garlic, sliced
20 green olives, halved
3 teaspoons of acacia honey
1 4" cinnamon stick
2 cloves
1 teaspoon chiplote chillies (dried, chopped)
1 teaspoon turmeric
Mixed Herbs
1 pint chicken stock made from 2 stock cubes
oil for frying
Fry onion slowly in a wide bottom pan until starting to go transparent. Add peppers, carrots & garlic and fry for a minute or so more.
Remove from pan. Add more oil, and brown chicken on all sides
Return vegetables to pan, and add the tomatoes (all) and olives.
Cook up for a minute, form a well, and fry the spices for half a minute.
Spoon over the honey.
Mix them all up, and add in a bit of the stock.
Put a lid on the pan, and cook for an hour or more. Top up with the rest of the stock (and more water if needed) to stop if running dry.
When getting nice and saucy and the chicken is staring to disintergrate, remove the lid and cook down until the sauce has thickened.
Serve with rice, and green beans & mange-tout.
Serves 2-3
