One-Skillet Moroccan Chicken with Peppers

Ingredients

• 5 1/2 oz (150 g) lean chicken mince
• 1 3/4 tsp (9 ml) extra-virgin olive oil
• 3/4 cup (112 g) pepper
• 1 garlic clove
• 1 tsp (2 g) cumin, coriander and cinnamon
• 1 cup (150 g) chickpeas, rinsed
• 1 tbsp (15 g) green olives, pitted
• 1 tbsp (15 ml) lemon juice
• 2 tbsp (20 g) pomegranate seeds
• 1 1/2 tbsp (6 g) coriander, chopped

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Method

1. Brown the chicken mince hard in the oil, 5 minutes, breaking it up but leaving some pieces the size of a thumbnail.
2. Add the peppers for 5 minutes, then the garlic and spices for 1, then the chickpeas and olives and a splash of water, and simmer 8 minutes, until the chicken reads 74°C (165°F).
3. Off the heat, add the lemon juice, taste and salt if needed, and serve with the pomegranate seeds and coriander scattered over.