Spanish-ish chicken

Spanish-ish chicken

Storecupboard chicken recipe with warm mediterranean flavours

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Recipe by Butlins

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Up to 4 hours marinating time

Method

  1. Marinade the chicken in the harissa paste for at least an hour, preferably three-four hours.
  2. Cut the pepper in half, remove the stalk and seeds, and flatten, and then place under a hot grill until the skin is blackened. Remove the skin and cut into strips.
  3. In a large frying pan, fry the onions in the olive oil for five minutes until soft, then add the garlic and cubed chicken and harissa, and fry for a further five minutes until browned.
  4. Add the rest of the ingredients, and the pepper strips, season and simmer gently for 35 minutes. Add a final generous pinch of smoked paprika and cook for a further five minutes.
  5. Serve with the rice
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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Up to 4 hours marinating time

Ingredients

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