A small feast

The teacher was back from holiday and his family came to lunch. We weren't sure they could come until 10pm the night before so it was a bit of a scramble. I made Mediterranean
Chicken with Pasta,7 Veg Korma, and  Tagine of Lamb with Quince and Apricots. 
I think that's just the best of morrocan food and was going to give the recipe but realised I'd already blogged it on 1.11.11, although I used honey rather than sugar.
Our friends seemed to prefer the european dishes , probably they are more exotic to them, so here's the recipe for easy -peasy Mediterranean Chicken.

Fry chopped onion, pepper (I like pointy red ones but any will do). a chopped fresh chilli and  2 chopped cloves of garlic in olive oil. Cover and leave to sweat. Add diced chicken breast until sealed. Add tomato paste, a chicken stock cube and black pepper to taste.
Add a can of chopped tomatoes and a good amount of oregano.  Add  a courgette or two thinly sliced longitudinally. Cover and simmer for 20mins. Cook the pasta separately, any will
do but tubes hold the sauce well. Drain and add to the chicken mixture ..
This is excellent for using up left over vegetables, additions can be mushrooms, green beans, aubergines or cherry tomatoes. The ratio of veg does not matter although too much chilli can be daunting.