Caribbean-style Chicken

We usually expect cinnamon and cloves in a sweet dish but they add just a hint of Caribbean flavour to this simple dish.

Serves 2

225 g/8 oz skinless chicken breast strips
150 ml/¼ pt/2/3 cup hot chicken stock
400 g/14 oz/large can black-eyed beans, rinsed and drained
120 ml/4 fl oz/½ cup passata (sieved tomatoes)
1 onion, chopped or 45 ml/3 tbsp frozen diced onion
1/3 cup frozen sliced peppers
1 garlic clove, crushed or 5 ml/1 tsp garlic purée (paste)
A pinch of ground cinnamon
A pinch of ground cloves
30 ml/2 tbsp rum
Salt and cayenne pepper

1. Put all the ingredients except the rum, salt and cayenne pepper in the slow cooker and stir well.
2. Cover with the lid and cook on High for 2-3 hours.
3. Stir in the rum. Season to taste with salt and cayenne pepper and cook for a further 30 minutes until cooked through and tender.
4. Serve half the chicken immediately with boiled rice.

Second serving
Cover the cooled chicken and chill in the fridge for the next day. Reheat until piping hot and serve with wraps and a green salad.

Cook's tips
Try using turkey instead of chicken for a change.

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