Chicken and tomato fricassee with grilled vegetables

Ingredients

• 500g free-range chicken, diced 
• 150g onions, diced
• 300g courgettes, diced
• 15g fresh garlic 
• 50g black olives, whole and pitted
• 25g ginger, finely chopped
• 100g celery, sliced
• 300g red peppers, diced
• Zest of one lemon
• 14g flat parsley, chopped 
• 1 tablespoon olive oil
• 1 litre chicken stock 
• 10g ras el hanout 
• 1.5kg tomato pulp 
• Pinch of salt and pepper

Directions

1. Fry the onions and celery in a little olive oil for 5-10 minutes on medium heat in a heavy-based casserole pot. 
2. Add the ginger, spices and olives and fry for 10 minutes. 
3. Add the tomato pulp and chicken stock to the pot and cook for 20 minutes.
4. Grill the courgettes and red peppers until golden, turning regularly. 
5. Sear the chicken until golden brown in a separate frying pan.
6. Add the courgettes, red peppers and chicken to the pot and cook on low for another 10 minutes.
7. Season to taste with salt and pepper.
8. Finish with the lemon zest and chopped flat parsley.

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Tips

We recommend serving this dish with couscous or steamed rice.