|1 lb (450 g) skinless boneless chicken breast halves (preferably free-range), cut into 1½ in (4 cm) cubes||1 green bell pepper, seeded and cut into strips|
|1 tsp ground cinnamon||1 onion, sliced|
|1 tsp paprika||3 garlic cloves, thinly sliced|
|4 tbsp olive oil||⅔ cup hot chicken stock|
|1 red bell pepper, seeded and cut into strips||generous splash of chili oil, to serve|
Preheat the oven to 400 F (200 C). Put the chicken in a mixing bowl and rub all over with the cinnamon and paprika, then set aside.
Meanwhile, heat the oil in a frying pan, add the peppers and onion, and cook over medium heat, stirring occasionally, for 5 minutes or until they start to soften. Add the chicken and cook, stirring constantly, for 5 minutes or until no longer pink. Add the garlic and cook for 1 minute, then stir in the chicken stock.
Transfer to a baking dish and bake for 20 minutes. Serve with a generous drizzle of chili oil over the top and mixed salad greens on the side.
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