• 4 cups cooked Cooked, shredded Sadia Whole Chicken
  • 2 tablespoons Olive oil
  • 1 Onion, finely chopped
  • 2 cloves Garlic, crushed
  • 1 tablespoon Grated ginger
  • ½ teaspoon Cinnamon
  • 1½ teaspoons Ground cumin
  • 1½ teaspoons Ground coriander
  • 1 teaspoon Turmeric
  • ½ teaspoon Paprika
  • 2 tablespoons Flour
  • 2 litres Chicken stock
  • 1 x 400g Canned chickpeas, rinsed and drained
  • 2 x 400g Cans crushed tomatoes
  • To taste Salt and freshly ground black pepper
  • 1 tablespoon Grated lemon zest
  • 1 tablespoon Chopped coriander, to serve



Heat oil in a large heavy based saucepan; cook onion, garlic and ginger for 5 minutes, over medium heat until softened. Add the spices and cook until fragrant.


Add the flour and cook until bubbling, then gradually add chicken stock. Keep stirring until the mixture comes to a boil. Reduce heat and simmer for 20 minutes.


Add the chickpeas and tomatoes and simmer for a further 10 minutes. Stir in the shredded Sadia Chicken and the lemon zest and cook until the chicken is heated through.


Ladle into warm bowls and garnish with chopped coriander.

What do you think about our recipe? Do you love it?