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WASTE NOT; SMART IDEAS AND TASTY FOOD FOR LESS Savvy cooks' tips.

Bought a big chicken for your Sunday roast and only eaten half of it? Turn the rest into a delicious midweek treat of Chicken Creole...

SERVES 4 1 tbsp sunflower oil 2 small carrots, chopped 1 onion, peeled and chopped 1 tsp coriander seeds, ground 1/2 tsp chilli powder 400g can chopped tomatoes 1 large orange, zest and juice 2 tbsp tomato puree 450g leftover cooked chicken, cut in chunks 1 In a large pan, heat the oil to hot and stir-fry the carrots and onion to soften, 4-5 mins. Add coriander and chilli powder after 2 mins. Pour in the tomatoes and orange zest and juice and stir in the tomato puree. Simmer, covered, for 10 mins.

2 Add the chicken chunks, mix thoroughly and cook for 5 mins. Season well and serve with thick slices of crusty bread.
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Title Annotation:Features
Publication:The People (London, England)
Article Type:Recipe
Date:Jun 29, 2014
Words:141
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