Saucy Spanish recipe for Chicken and Pepperdew Parcels
12 boneless chicken thighs, skinless
12 pepperdews, chopped fine
½ cup roasted peppers, finely chopped
¾ cup spicy chorizo, chopped
½ cup feta cheese
12 long slices streaky bacon
Salt & pepper to season
Oil to fry
2 tsps olive oil
1 cup finely chopped red onion
2 tsp garlic, crushed
1 Doy pouch All Gold Sundried Tomato & Olive and Pasta Sauce
½ cup sherry
2 tsp basil, finely chopped
18 large green olives
½ cup extra feta, broken for garnish
Chopped chives to garnish
Chicken: Mix the peppadews, peppers, chorizo & feta cheese together and stuff the chicken thighs with mixture. Wrap each thigh with streaky bacon. Secure with toothpicks and season with salt and pepper.
Heat oil in a pan and brown the chicken parcels all over. Place chicken in an oven proof serving dish and set aside.
In the same pan, heat some more oil and fry the onion and garlic until soft. Add the tomato sauce, sherry and basil and mix to combine. Pour sauce over the chicken and bake covered in the oven for 20 minutes or until chicken is cooked through.
Take the lid off and mix the olives in. Adjust seasoning if need be. Allow to cook for 5 more minutes uncovered.
Serve garnished with extra feta cheese and chopped chives.
Chef’s tip: Breasts can be used instead of thighs, but be careful not to cook to long as they dry out quickly. Great served with couscous or pasta rice!