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1 Add 3 tbsp of olive oil to a large saucepan over a moderate heat and gently fry the onions and carrots for 3-4 minutes until soft
2 Add the garlic and chilli, stir and add 1 tsp of tomato puree. Cook out for 30 seconds
3 Now add the chopped parsley and chicken stock, bring to the boil on a high heat. Add the barley (optional) and turn to a low heat to simmer
4 Allow to cook out for 30 minutes. Now add the peas and the pre-cooked cubed turkey meat cooking to warm through
5 Finish with salt and pepper (if required)
Bring the taste of the Caribbean to mealtimes with our Reggae Reggae Chicken Chargrills.
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