Spicy chicken casserole with a healthy superfood side dish of protein-rich quinoa flavoured with lime, coriander and smoked chillies.
Based on 4 servings, adjust as needed.
Heat the oil in a deep frying pan and fry the sliced onions and peppers for a few mins until softened. Stir in the chipotle paste for a minute, followed by the tinned tomatoes. Fill one of the tins with water and add this in as well. Bring to a simmer. Add chicken breasts and allow to simmer gently, turning the chicken occasionally, for 20 mins until the chicken is cooked through.
Bring a large saucepan of water to the boil with the stock cube. Add the quinoa and cook for 15 mins until tender, adding the beans for the final minute. Drain well and stir in the coriander and lime juice, then check for seasoning before covering to keep warm.
Lift the chicken out onto a board and shred each breast using two forks. Stir back into the tomato sauce with the sugar and season. Serve with the quinoa, scattering the stew with some coriander leaves just before dishing up and eating with a dollop of yoghurt on the side.