Fragrant Chicken and Fava Beans Recipe

This is a quick and tasty way to use leftover roast chicken. The sauce can also be used for any cooked poultry, lamb, or beef. Besides, any variety of beans works well, but vegetables are just as useful, especially zucchini, potatoes, or broccoli. Give this a try if you have any leftover roast chicken.

Recipe: (Serves 4)

1 teaspoon mustard oil
3 tablespoons vegetable oil
1 large onion, chopped finely
3 garlic cloves, crushed
1 tablespoon tomato paste
2 tomatoes, skinned and chopped
1 teaspoon ground turmeric
1/2 teaspoon cumin seeds, ground
1/2 teaspoon coriander seeds, ground
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1 teaspoon red wine vinegar
1 small red bell pepper, chopped
4 oz/125 g frozen fava beans
1 lb/450 g cooked chicken, cut into bite-size pieces
Salt to taste
Sprigs of fresh cilantro, to garnish

Method:

Heat the mustard oil in a large, skillet set over a high heat for approximately 1 minute, or until the oil begins to smoke. Add the vegetable oil, reduce the heat, and then add the onion and the garlic. Fry the garlic and onion until they are golden. Add the tomato paste, chopped tomatoes, turmeric, ground cumin, coriander seeds, chili powder, garam masala, and wine vinegar to the skillet. Stir the mixture until fragrant.

Add the red pepper and fava beans and stir for 2 minutes, or until the pepper is softened. Stir in the chicken, and salt to taste. Simmer gently for 6-8 minutes, or until the chicken is heated through and the beans are tender.

Serve as soon after cooking as possible, garnished with cilantro sprigs.