Leftover roast chicken oven stew

(A perfect way to use up some of the chicken inevitably left for a roast, or you can use chicken breast or boneless thighs)

Ingredients:

  • Cooked chicken stripped from carcass
  • 1 onion, cut into 8 pieces
  • 1 red, orange or yellow pepper, chopped into chunks
  • a small handful of black pitted olives
  • 1 tin of tomatoes
  • 8/10 whole cherry/plum tomatoes, pricked once
  • 1 tablespoon paprika
  • A splash of balsamic

Method:

  •  Using a roasting tin add all the ingredients together and stir (you can chuck in any other roast leftovers too, carrots/roast potatoes etc, chopped to a chunky dice
  • Put in an oven at 160 degrees centigrade for 50 mins. If it ever looks too thick just add a small amount of water and stir through
  • Serve. Ideal with couscous (giant or regular, pearl barley or even just mopped up with chunky bread