Cut the peppers into julienne slices. Chop the chicken into quarters and season with salt, garlic and pepper. Massage the garlic and seasonings into the chicken to help impregnate the flavour.
In a large flameproof casserole pan, over a medium heat, place the peppers in a bed on the base. Then arrange the chicken on top. Pour in the lemon juice and cook with the lid on for 40 mins. After 40 mins add the tomatoes and sugar. Continue to cook with the lid off for 10 mins or until the chicken is cooked through and the sauce is reduced slightly.
Garnish with fresh coriander and serve with rice and salad, enjoy!
