Serves 4-6 Ingredients: 1 kg boneless, skinless chicken meat (white or red, cubed) 2 onions (halved, sliced) 1 tsp crushed garlic 250 gm button mushrooms (sliced) 1 large each: green, yellow, red capsicum (sliced) 500 gm red ripe tomatoes (diced) 1 tbsp tomato paste 1 tbsp fresh thyme (chopped) or 1tsp dried thyme (rubbed) Salt + pepper + allspice + herbes de Provence 2 tbsp olive oil Method: Heat a large frying skillet on high. Add olive oil and lower heat to medium. Add chicken in batches to slightly brown. Remove with a slotted spatula onto a side plate and cover. Add onion and stir. When translucent, add all seasoning, garlic and mushroom. Stir for a few moments then add capsicum. Stir until slightly wilted. Return chicken to skillet. Stir to combine then add diced tomato and paste. Bring to a boil then cover, over very low heat. Allow mixture to cook in its own juices, for 15 minutes, or until chicken is cooked through. Serve with fluffed rice and a green salad.
