Step 1

Peel and chop the onion, carrots and garlic.

Step 2

Cut the chicken into chunks, season with salt and pepper.

Step 3

Add half of the amount of oil to a large cooking pan, and cook the chicken on both sides for 2-3 minutes until no longer pink.

Step 4

Remove from the pan and set aside.

Step 5

Heat up the other half of oil, add the onion, and fry until golden.

Step 6

Add the garlic, carrots, cooked chicken, peas and stock, give it a stir, place the lid on the pan, and leave to cook until the veggies are tender and the chicken is cooked through.

Step 7

Add the tomato paste, check for seasoning and garnish with fresh dill.

Step 8

Serve immediately.