Serves: 2 Prep time 15 Cook time 35 mins
2 tbsp Olivado avocado oil, divided measure
2 pieces of chicken
4 tomatoes, chopped
1 green capsicum, chopped
3 cloves garlic, chopped
3cm knob ginger, chopped
1 red onion, diced
3 tbsp rosemary, chopped
3-4 moringa bean pots, whole or green beans
small handful coriander, chopped
1-2 cups water
Drizzle a tablespoon of avocado oil into the pan. Brown the chicken on a medium-high heat for a couple of minutes, not cooking all the way through. Take the chicken off the heat once it is browned and nicely golden.
Return the pan to the heat and add the tomatoes, capsicum, garlic, ginger, onion and place in a pan with remaining avocado oil and combine for a few minutes to soften.
Add the chicken into the pan with the vegetables and allow the meat to cook right through. Add in 1-2 cups of water over the chicken and let the sauce simmer until water has mostly absorbed.
Add the coriander and the moringa beans into the pan and stir thoroughly to ensure everything is mixed in evenly.
To serve, place the sauce in the bottom of the plate, chop the chicken into strips and place on top, add more sauce over the chicken and garnish with coriander and moringa bean.