Spicy, warm, a little sweet and with a bit of zing – what more could you want in a chicken dish?
I started by toasting cumin, before adding finely diced onion, red chili, ginger and garlic along with a little coconut oil. Once that was all sizzling, I added diced chicken breast. As this all started to brown, I added broccoli, spring onions, shiitake mushrooms and tomato paste, along with a squeeze of lemon juice. I deglazed the pan as I went, with a little white wine vinegar. When it was nearly done, I wilted in some spinach.
Although my plating isn’t very pretty, I really recommend you have a play around with this dish!