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recipe
Saucy Spanish Chicken Parcels
Serves 8
Prep Time:
10 min
Cooking Time:
40 min
pasta-sauce-tomato-olive
Ingredients

12 boneless chicken thighs, skinless

12 pepperdews, chopped fine

1/2 cup roasted peppers, finely chopped

3/4 cup spicy chorizo, chopped

1/2 cup feta cheese

12 long pieces streaky bacon

Salt and pepper to season

Oil to fry

Sauce:

2 tsp olive oil

1 cup finely chopped red onion

2 tsp garlic crushed

1 Doy pouch All Gold Sundried Tomato & Olive and Pasta Sauce

1/2 cup sherry

2 tsp basil, finely chopped

18 large green olives

1/2 cup extra feta, broken for garnish

Chopped chives for garnish

Preparation Method

1. 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.
2. Heat oil in pan and brown the chicken parcels over. Place chicken in oven proof servicing dish and set aside.
3. 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 chicken and bake covered in the oven for 20 minutes or until chicken is cooked through.
4. Take the lod off and mix the olives in. Adjust seasoning if need be. Allow to cook for 5 more minutes uncovered.

Chef's tip: Breasts can be used instead of thighs, but be careful not to cook to ling as they dry out quickly.
Great served with couscous or pasta rice!

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recipe
Saucy Spanish Chicken Parcels
Serves 8
Prep Time:
10 min
Cooking Time:
40 min
pasta-sauce-tomato-olive
Ingredients

12 boneless chicken thighs, skinless

12 pepperdews, chopped fine

1/2 cup roasted peppers, finely chopped

3/4 cup spicy chorizo, chopped

1/2 cup feta cheese

12 long pieces streaky bacon

Salt and pepper to season

Oil to fry

Sauce:

2 tsp olive oil

1 cup finely chopped red onion

2 tsp garlic crushed

1 Doy pouch All Gold Sundried Tomato & Olive and Pasta Sauce

1/2 cup sherry

2 tsp basil, finely chopped

18 large green olives

1/2 cup extra feta, broken for garnish

Chopped chives for garnish

Preparation Method

1. 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.
2. Heat oil in pan and brown the chicken parcels over. Place chicken in oven proof servicing dish and set aside.
3. 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 chicken and bake covered in the oven for 20 minutes or until chicken is cooked through.
4. Take the lod off and mix the olives in. Adjust seasoning if need be. Allow to cook for 5 more minutes uncovered.

Chef's tip: Breasts can be used instead of thighs, but be careful not to cook to ling as they dry out quickly.
Great served with couscous or pasta rice!

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