DINNER: CHICKEN AND CHICKPEA STEW WITH ROASTED BUTTERNUT SQUASH

Serves four

(For the stew)

500g chicken breasts, diced; juice of a lime; 1tsp smoked paprika; 1tsp chilli powder; 1tbsp coconut oil; 1 red onion, diced; 2 garlic cloves, chopped; 1 jar roasted red peppers, drained and sliced; 400g chopped tomatoes; 400g chickpeas, drained and rinsed; salt and pepper

(For the butternut squash)

1tbsp coconut oil; 1tsp cinnamon; 1 butternut squash; 1tsp smoked paprika.

1 Preheat oven to 200C/400F/gas mark 6.

2 Melt 1tbsp coconut oil for 20 seconds in microwave. Stir in cinnamon and paprika.

3 Halve squash and scoop out seeds. Cut into 1cm thick half rings. Place in a mixing bowl and drizzle with coconut oil.

4 Arrange squash on baking tray lined with greaseproof paper. Bake for 45 minutes, turning once.

5 Place chicken breasts in a large mixing bowl with lime juice, chilli powder and smoked paprika.

6 Put a large pan over a medium heat with 1tbsp coconut oil. Add onion and garlic and saute for two minutes before adding chicken. Fry for 10 minutes until chicken is golden and cooked.

7 Add peppers, tomatoes and chickpeas to pan. Stir well and bring to boil for a minute before reducing the heat. Cover and allow to simmer for 15-20 minutes. Season.

8 Serve stew in bowls with roasted butternut squash.