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)
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.
If you have time, or want to prepare in advance, you can leave the chicken to marinate for up to 4 hours in the fridge. This is also good served in hot rolls or with crusty bread and green salad. Membrillo (quince paste) can be found on the cheese counter in the supermarket (often sold in 120g packs). Great to accompany cheese or for adding to sauces to serve with meat. You could use any flavoured rice or quinoa of your choosing; there are many varieties available.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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