Description
A brilliant wintertime dish with fragrant cloves, nutmeg and cinnamon. Tangy marinated chicken is combined with a rich tomato-based stew and fresh pineapple. Great served with a side of coconut rice.
Ingredients
- 3 teaspoons Worcestershire Sauce
- 2 teaspoons Balsamic Vinegar
- ½ teaspoons Ground Cloves
- ½ teaspoons Ground Nutmeg
- ½ teaspoons Cinnamon, Ground
- 1 clove Garlic, Minced
- 5-⅓ ounces, weight Chicken Breast
- 1-⅞ ounces, weight Onion, Roughly Chopped
- 1-⅞ ounces, weight Red Pepper, Cut Into Chunks
- 3-⅝ ounces, weight Tinned Chopped Tomatoes
- 1-⅞ ounces, weight Pineapple, Cut Into Chunks (I Used Fresh But You Could Use Tinned)
Preparation
In a large bowl, mix Worcestershire sauce, balsamic vinegar, cloves, nutmeg, cinnamon and garlic. Add chicken breast to the mixture and leave out of the fridge for 20 minutes. It’s better to cook the chicken from room temperature as it will cook more evenly.
Once you’ve let the chicken marinate, add some light cooking spray or olive oil to a frying pan over a medium high heat. Saute onion for 2 minutes—don’t let it brown.
Add red pepper for another 2–3 minutes and toss everything together well. Lower heat to medium and push everything to one side of the pan. Add the chicken breast. Let cook for a couple of minutes before turning over and cooking for anoher 2 minutes on the other side. Reserve the marinade.
Add tomato, pineapple and the marinade to the pan and simmer for 10 minutes.
Remove the chicken from the pan and shred into large rough pieces using two forks. No need for it to be finely shredded. Return to the pan and stir in and cook for another couple of minutes. Serve and enjoy!
