This is a lovely recipe, originally from a Student Cookbook. The gingernut biscuits are a surprising twist, but work really well.
Fry chicken breast pieces then remove.
Fry 2 cloves of garlic and 4 tomatoes, chopped.
In a jug, place 2 gingernut biscuits, broken up, then add ½ pint chicken stock with a pinch of chilli powder. Mash the biscuits and mix thoroughly. Pour into pan with garlic and tomatoes.
Add the chicken and simmer for 10 mins.
Add 2 tbsp tequila or sherry and 3 tbsp pine nuts.
Serve with rice/ tortilla chips.