350g North African Spice Paste

‍

450ml coconut milk

‍

400g tinned chopped tomatoes

‍

1.2kg diced chicken 50/50

‍

400g butternut, diced

‍

100g dried apricots, diced

‍

100g green olives, sliced

‍

Garnishes: Chopped coriander, toasted pumpkin seeds

1. Toss butternut in cooking oil and roast until cooked.

‍

2. In a saucepan, heat up some cooking oil to medium heat. Add chicken; stir fry for 3-4mins or until cooked. Add North African Spice Paste; mix well and stir fry for 1 min. Add coconut milk, chopped tomatoes, apricots and olives; mix well and simmer covered for 10-15mins.

‍

3. Add butternut; mix well and heat through. Garnish and serve.