2 tbsp olive oil

1 tbsp garlic infused oil

1 large dried chili, deseeded and softened in boiling water for about 10 mins

½ tsp ground cumin

400g can plum tomato

1½ l chicken stock

2 chicken breasts, sliced

juice 2 limes

lime wedges, and coriander, to serve

Serves - 4


Heat the oil in a large saucepan. Add the garlic infused oil, then stir in the dried chili, cumin, tomatoes and chicken stock.

Blitz in a food processor in batches, or use a hand blender to purée until smooth.

Return to the pan, then bring to the boil. Add the chicken, reduce the heat, then simmer for 10 mins until cooked through.

Stir in the lime juice and some seasoning, then ladle into bowls. Put the toppings in the middle of the table for everyone to help themselves.

Recipe adapted from: Good Food
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