Chicken and Squash Stew
Serves 4

1/2 teaspoon freshly ground black pepper
2 skinless chicken breasts
Fry Light
1 medium onion, chopped
1 Tbsp tomato paste
1 Tbsp paprika
Pinch of chilli flakes
1 butternut squash, peeled and chopped
1 can of chickpeas, drained
1 large tomato, peeled, seeded and chopped
1 medium garlic clove, minced
Salt
2 Tbsp lemon juice
2 teaspoons paprika
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
2 teaspoons dried mint

1 Sprinkle 1/2 teaspoon of black pepper on the meat. Add Fry Light to a frying pan. Add the meat and cook over moderate heat, stirring, until all the juices evaporate. Add the onion and cook stirring, until lightly browned.
2 Add the tomato paste, 1 Tbsp of paprika and pinch of chilli flakes. Cook, stirring until the mixture begins to carmelise. Add 1 1/2 cups of water and bring to a boil. Cover, reduce the heat to a low simmer, and simmer until the meat is tender.
3 Add the squash, chickpeas, tomato, garlic, 1/2 teaspoon of salt, and enough water to just cover the ingredients. Cover and cook until the squash is tender, about 30 minutes.
4 Stir in the lemon juice and remove from the heat. Season with salt. Transfer the stew to a shallow serving dish.
5 Season with paprika, cayenne, black pepper and mint