Roasted Red Pepper and Garlic Chicken

Ingredients:

- 500g boneless chicken (breast or thighs), cut into bite-sized pieces

- 1 jar (300 ml) Roasted Red Pepper and Garlic Chutney

- 2 tablespoons oil (olive oil works well)

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1 teaspoon smoked paprika (optional, for extra smokiness)

- Salt to taste

- Fresh parsley or coriander leaves, for garnish

- Steamed rice, pita bread, or naan, for serving

Instructions:

1. Marinate the chicken: In a bowl, marinate the chicken pieces with a pinch of salt and a few spoonfuls of the Roasted Red Pepper and Garlic Chutney. Let it sit for 15-20 minutes.

2. Cook the aromatics: Heat oil in a large skillet over medium heat. Add the chopped onions and sauté until they turn golden brown. Add the minced garlic and smoked paprika (if using) and cook for another minute until fragrant.

3. Cook the chicken: Add the marinated chicken to the skillet. Cook until the chicken is browned and cooked through, about 5-7 minutes.

4. Add the chutney: Pour in the remaining Roasted Red Pepper and Garlic Chutney, stirring to coat the chicken evenly. Let it simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.

5. Serve: Garnish with fresh parsley or coriander leaves. Serve hot with steamed rice, pita bread, or naan.

Tips:

- You can add sliced bell peppers or cherry tomatoes for extra texture and color.

- For a creamier sauce, stir in a few spoonfuls of yogurt or cream just before serving.

These dishes can easily be adapted to include tofu, mushrooms, or even boiled eggs, each of which pairs beautifully with the bold flavors of the Roasted Red Pepper and Garlic Chutney.