Chicken with cinnamon and peppers

Serves 4

Ingredients:

1lb (450g) skinless boneless chicken breast halves (preferably freerange), cut into 1½in (4cm) cubes

1 tsp ground cinnamon

1 tsp paprika

4 tbsp olive oil

1 red bell pepper, seeded and cut into strips

1 green bell pepper, seeded and cut into strips

1 onion, sliced

3 garlic cloves, thinly sliced

2/3 cup hot chicken stock

generous splash of chili oil, to serve

Method:

1 Preheat the oven to 400°F (200°C). Put the chicken in a mixing bowl and rub all over with the cinnamon and paprika, then set aside.

2 Meanwhile, heat the oil in a frying pan, add the peppers and onion, and cook over medium heat, stirring occasionally, for 5 minutes or until they start to soften. Add the chicken and cook, stirring constantly, for 5 minutes or until no longer pink. Add the garlic and cook for 1 minute, then stir in the chicken stock.

3 Transfer to a baking dish and bake for 20 minutes. Serve with a generous drizzle of chili oil over the top and mixed salad greens on the side.

Chicken with cinnamon and peppers