Iftar · Batch · 45 min

Amanah Spicy Chicken Chile Stew

Per 1 of 4 servings

Ingredients

• 440g halal-certified chicken breast
• 80g jalapeños
• 500g vine tomatoes
• 2 tbsp minced garlic
• 240g yellow onion, large diced
• 400ml halal-certified chicken stock
• 16g cilantro
• Salt, black pepper, ground coriander

Method

1. Preheat the oven to 400°F. Bake the chicken 10–15 minutes until it reaches 165°F internal. Set aside.
2. Place tomatoes, jalapeños, garlic and onions in a saucepot, cover with water and simmer until soft.
3. Blend the vegetables with the stock into a stew base.
4. Shred or dice the chicken into the base and simmer through.
5. Finish with cilantro and season to taste.

Halal standard. Use halal-certified meat and poultry. Check that your cheese, sauces, protein powder, anything with gelatin, and packaged sweets meet your standard before you cook. The numbers are estimates. They change with the brand you buy and how much you serve, so check them against your own products in your tracking app. This is food, not medical advice.