Berbere Chicken & Greens Snack Pot

Per serving

Calories

318

Protein

39 g

Carbs

18 g

Fat

10 g

Fibre

8 g

Vitamins and minerals, % of a day’s needs

• Iron11%
• Vitamin D1%
• B1212%
• Zinc15%
• Magnesium18%
• Omega-310%
• Vitamin C277%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 280 g Chicken breast
• 250 g Fresh greens (collard or spinach)
• 200 g Tomato
• 80 g Onion
• 2 tsp Berbere spice
• 10 g Garlic
• 8 g Ginger
• 10 ml Vegetable oil
• 200 ml Stock (chicken)
• 0.5 tsp Salt

Method

1. 1

   Cut the 280g of chicken breast into 2cm cubes and finely chop the 80g of onion. Mince the 10g of garlic with the 8g of ginger, dice the 200g of tomato and shred the 250g of fresh greens.

2. 2

   Heat 10ml of vegetable oil in a wide pan over medium heat and cook the chopped onion for 4 minutes, until soft and translucent.

3. 3

   Stir in the minced garlic and ginger with 2 tsp of berbere spice and cook over medium heat for 1 minute, until the spice darkens a shade and smells toasted rather than dusty.

4. 4

   Add the chicken cubes and turn them through the spiced onion, then pour in the diced tomato and 200ml of stock and simmer for 8 minutes, until the chicken is cooked through and the sauce has thickened.

5. 5

   Fold in the shredded greens and simmer for 3 minutes more, until they have collapsed into the sauce and turned dark.

6. 6

   Season with a half teaspoon of salt and divide between 2 lidded pots. It keeps 3 days in the fridge and reheats gently in a pan.