Serves 8
900g chicken fillets
2 cloves garlic
2 red chillies, finely chopped
2 dsp olive oil
2 red onions, sliced
900g ripe plum tomatoes, coarsely chopped (or 2 cans)
2 dsp red pesto
570ml chicken (or vegetable) stock
200g tinned chick peas
55g black olives
55g pine nuts
2 dsp sundried tomato paste
handful coriander
handful flat leaf parsley
1.Cut the chicken into long ribbon strips and place in a bowl with the garlic, chillies and half of the olive oil. Mix well and cover with cling film. Leave to marinate for at least one hour.
2. Place the other half of the olive oil in a large heavy-based pan and, when hot, add the chicken in batches if necessary. Cook until golden and crispy. Add the red onion and continue cooking for 3-4 minutes. Add tomatoes, pesto and stock and simer gently over a low heat for 45 minutes, keeping the lid on.
3. Add chick peas, pine nuts, olives and sundried tomato paste and heat through for a further 8-10 minutes.
This casserole is even better the next day! So you can complete steps 1 and 2 ahead of time (the day before you need it). Make sure you heat through completely and then add step 3 just before serving.
Garnish with coriander and parsley and serve with rice.
Tales from Taughlumny 
So glad to get this lovely recipe, thanks Pauline
I made it yesterday and used tinned tomatoes in juice. I found that half the volume of chicken stock was enough as the tomatoes were very wet.
Glad it worked for you, Maureen x