1 brown onion, diced
1 tsp coconut oil
½ large red pepper, diced
¼ cup pickled Jalapeños, finely diced (the ones you get in a jar in a Mexican section of the store)
2 garlic cloves, finely diced
1 tsp dried oregano
1 tsp ground coriander seed powder
1 tsp ground cumin powder
Knob of butter or ghee
1½ cup cooked, diced chicken (breast or thigh meat is good, I picked up some roasted chicken from the supermarket)
2 cups torn kale leaves
400g diced tinned tomatoes
2½ cups good quality chicken stock
Zest and juice of 1 lime (grate the zest first)
⅔ tsp sea salt
3 tbsp pumpkin seeds
2 tbsp diced spring onion
3 tbsp fresh coriander leaves (a good handful)
1 avocado, sliced into strips (half per person)
A little dusting of paprika if you're feeling fancy