This dish was cooked in a the pressure cooker. If you are using a stove, I recommend d that you switch to the lowest temperature after adding the tomatoes and chicken and cool for 30 minutes.
750g chicken breasts cut in half
1 1/2 tablespoon Ina Parma’s Garlic & Herb Seasoning
1/2 Tablespoon Ground Coriander
250g thinly sliced white Cabbage
10g finely chopped fresh garlic
5g finely chopped fresh ginger
100g green beans washed and chopped into bite sized pieces
40g thinly sliced leek leaves
1/2 medium onion finely chopped
300g diced tomatoes
1/2 Cube Chicken stock
1 tablespoon Ina Parma’s Vegetable Seasoning
1 teaspoon sugar
1/4 teaspoon ground black pepper
2 tablespoon cooking oil
1. In a bowl, put the chicken, garlic & herb seasoning, coriander, garlic and ginger. Mix together and place the chicken in the fridge for an hour.
2. In the pressure cooker on Sauté setting, add the coconut oil and chicken. Fry the chicken until golden brown. Remove the chicken and set aside.
3. Add the onion, leek, vegetable seasoning and cabbage. Sauté for 5 minutes. Add the chicken, chicken stock, black pepper, tomatoes, green beans and sugar. Cook for 15 minutes and serve.