Spanish-ish chicken
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Spanish-ish chicken

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Serves 4

Storecupboard chicken recipe with warm mediterranean flavours

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  • 300g cubed chicken
  • 2tbsp harissa paste
  • 1 red pepper
  • 1tbsp olive oil
  • 12 shallots or 1 large onion, thinly sliced
  • 2 cloves garlic, crushed
  • 400g tin chopped tomatoes
  • 1/2tsp smoked paprika
  • 100g stoned green olives
  • 200ml red wine
  • 1tbsp chicken stock granules
  • 1tsp sugar
  • salt and pepper
  • To serve:
  • 250g long grain rice, cooked as per instructions on packet


    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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