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Stir in the paprika, cayenne pepper and sun-dried tomato purée. Add the chicken and fry for 2 minutes on each side, or until golden brown and well coated. Add the tomatoes, stock and olives ...
lean chicken sausage, and the magic of cauliflower puree. (Relax, unless you have an unbelievably sophisticated palate, you won’t even taste the cauliflower).