Chicken Stew

Dinner on a Saturday was chicken stewed with zucchini and chickpeas in tomato sauce, topped with coriander and feta cheese.

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Recipe

Zucchini 1 medium
Chicken 500g
Tomato Paste 1 can
Diced Tomato 1 can
Onion 1 medium
Chickpeas 1 can

1. Cut the chicken meat into pieces, season with salt and pepper to taste, and brown in your pan. Remove from pan and set aside.
2. Dice the zucchini and onion and cook till soft.
3. Pour the chicken back into the pot. Add in the chickpeas, tomato paste and diced tomatoes with all the juice.
4. Add 1/2 cup of water, cover and simmer for 30-40 minutes.
5. Serve with a sprinkling of herbs or parsley and crumbled feta cheese.