Moroccan Chicken Stew

• 4 x Paprika chicken chipolatas
• 1 x medium onion, chopped
• 1 tsp chilli powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 fresh chili, cut in half
• 1 tbsp of tomato puree
• 1 tin of tomatoes
• 1 tin of chickpeas
• Natural yoghurt or crème fraiche
• 1 tbsp of Jalapeños
• Handful of chopped coriander
• 4 x flat breads

Method

1. In a pan, add a splash of oil & heat, then fry the onions, reducing to a medium heat and mixing often to avoid burning
2. Once onions are starting to show some colour, add the sausages to the pan and fry off for 10 minutes until golden
3. Now add the spices, the chili followed by the tin of tomatoes. Bring the pan to boil then simmer for 30 minutes
4. Drain the chickpeas and then add to the pan. Continue to simmer for a further 15 minutes
5. Now the stew is almost done, pop your flat breads in the toaster or under the grill for a minute or 2
6. Remove stew from the heat & dish up
7. Add a generous dollop of natural yoghurt, Jalapeños & some coriander to each serving

Enjoy!