Caribbean Jerk Chicken with Caribbean Rice and Mango Salsa
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Gluten Free, Coeliacs, Dairy Free, Nut Free
1 to 2 tablespoons olive oil
3 to 4 diced chicken breasts
One pack of Moroccan Fennel & Apricot Tagine Sauce
Moroccan Fennel & Apricot Tagine
Heat the oil in a pan and stir-fry the diced chicken for 5 minutes.
Stir in the Fennel & Apricot Tagine Sauce and bring to a simmer.
Serve hot with couscous, rice or salad.
This sauce is also good with lamb, vegetables or tofu.