Serves 4

  • 2 onions sliced
  • 1 red pepper, sliced
  • 125g/4oz mushrooms, sliced
  • 425/14oz tinned chilli beans
  • 400g/`13oz tinned tomatoes
  • Salt and pepper
  • 2 tsp tomato puree
  • 1 sprig parsley, chopped
  • ½ tsp chilli powder
  • 4 chicken fillets
  • 2 oranges
  • Splash of Worcester sauce
  1. Place the onions, pepper and mushrooms in a casserole pan with a thick bottom.
  2. Sweat the vegetables for 5 minutes, stirring all the time.
  3. Add the chilli beans, tomatoes, salt, pepper, tomato puree, and parsley and chilli powder.
  4. Grill the chicken pieces for about 2 minutes to just seal the outside.
  5. Squeeze the juice from 1 orange onto the vegetable mixture and then add the chicken pieces.
  6. Top with a layer of sliced orange from the remaining orange.
  7. Cover the casserole and cook for 1 ½ – 2 hours over a low heat or until the sauce is thick. Serve with rice.

Chilli Vegetables with Orange

Replace the chicken with 500g/1lb root vegetables, such as swede and carrots. Prepare as above but add 125g/4oz of cooked lentils 10 minutes before serving.