Add the flour and half of the peri peri seasoning into a dish, then coat each chicken breast.

Heat some oil in a frying pan over a medium to high heat. Cook the chicken until it’s browned on both sides. This should take 5-7 minutes.

Remove the chicken from the pan, then add the onion into the same pan and cook until it softens.

Chuck in the pepper and cook for a further minute.

Now add in the tomato paste, and remaining peri peri seasoning. Cook for another minute.

Pour in the chicken stock and double cream, then get the chicken back into the pan. Continue to cook until the sauce has thickened, and the chicken is cooked through.

Sprinkle in the parsley and then stir well. Taste for seasoning. Dish it up with some rice. I cooked basmati with some turmeric, chilli flakes, peas, and diced pepper. Enjoy.