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Spanish Chicken
Emily Davenport
2 servings
20 minutes
389
An irresistible Spanish Chicken recipe from Quick After Work Cookbook.
Ingredients
- Membrillo (quince paste) 50g (2oz)
- Apple juice 2 tbsp
- Olive oil 3 tbsp
- Ground cinnamon good pinch
- Ground ginger ½ tsp
- Salt and freshly ground black pepper
- Chicken mini breast fillets 350g pack
- Tomatoes 4, cut into wedges
- Chives, parsley or basil a handful, torn or chopped
- Red wine vinegar 1 tsp
- Cooked rice, quinoa and vegetables 250/300g microwave pack to serve (optional)
Directions
- Soften the membrillo in a large bowl with the apple juice, 1 tablespoon of the oil and the spices, salt and pepper. Stir in the chicken pieces and leave to marinate for 10 minutes.
- Place the tomato wedges on a plate and scatter with torn or chopped herbs, vinegar and 1 tablespoon oil.
- Heat a large frying pan over a medium heat, add the remaining 1 tablespoon oil, then put in the pieces of chicken in one layer and fry for about 3 minutes on each side until caramelised and cooked through.
- Serve on a bed of rice and quinoa and mixed vegetables with the tomato salad.