Left over cooked chicken (about ½ breast per person) chopped into bite size pieces
3-4 oz camembert style soft goat cheese (can buy Pepe La Sal) cut into bite size pieces
12-15 Cherry tomatoes, halved
1 medium red Onion, chopped
½ large red capsicum, chopped
½ large yellow or orange capsicum, chopped
8-10 medium Mushrooms, thick slices
Ring of pineapple, cut into cubes
3-4 tablespoons extra virgin olive oil
Large knob of organic butter (about 2 tablespoons)
Pinch Himalayan Mountain Salt or Marine Salt
Pint of black Pepper
Pinch Dry Chili powder
Juice ½ Fresh lemon
1 tbs Fennel seeds
1 tbs Turmeric
Total Prep and Cooking time about 15 minutes
Chop all of the vegetables and pineapple into small bite size pieces, keeping each in separate piles
Chop the left over chicken into bit sized bits.
Melt butter in pan with olive oil on low heat.
Maintain low heat. Add vegetables and spices in the following order, allowing about 1 minutes before adding next and gently stirring in between:
Add spices and flavourings except lemon juice
Serve as soon as chicken heated through and tomatoes just start to soften.