500g chicken breast
2 chicken stock cubes
1/2 tsp fennel seeds
1/2 tsp chilli powder
Slice the peppers and onion. Add this to a large casserole dish with the rest of the ingredients. Add water to cover the ingredients. Pop in the oven on a low heat 160* and cook for 50-60 minutes. Once ready shred the chicken with a fork, serve with crusty bread.
Approximate calories per serving - 200
C 10g F 4g P 28g
To make this vegan use vegetable stock and 500g edamame beans instead of chicken.