TRY DAVINA’S RECIPE

Spanish-style chicken

SERVES 4 PREP 15 mins COOK 30 mins EASY G

1 tbsp olive oil

4 skinless chicken breasts

2 red onions, each cut into 8 wedges 75g chorizo, sliced

2 large red peppers, sliced

2 garlic cloves, finely chopped

½ tsp saffron, soaked in 2 tbsp warm water 300ml chicken stock

¼ tsp sweet smoked paprika

50g pitted green olives, halved

25g capers, rinsed

1 lemon, zested and juiced a few basil and parsley leaves cooked rice, to serve

1 Heat the olive oil in a large frying pan with a lid. Fry the chicken for 4-5 mins over a high heat until it’s browned all over. Remove the chicken with a slotted spoon and set aside. Add the onions, chorizo and peppers, and fry for couple of minutes over a high heat. Turn down to a medium heat, then pour in 50ml water and put the lid on. Leave the veg to cook for 10 mins until they’ve softened but are still keeping their shape.

2 Add the garlic and cook it for a couple of minutes, then tip in the chicken. Add the saffron water to the chicken stock, then pour into the pan, and season with the paprika, some salt and black pepper.

3 Bring to the boil, then turn the heat down to a gentle simmer and add the olives, capers, lemon zest and juice. Cook uncovered for about 10-15 mins or until the chicken is cooked all the way through and the sauce is reduced. Sprinkle over the basil and parsley, and serve with cooked rice.