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 1 tsp dried thyme (rubbed)
Salt + pepper + 7 spices + herbes de Provençe
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 aside with fluffed rice and a green salad.
* A version of this article appears in print in the 13 November, 2025 edition of Al-Ahram Weekly
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