Moorish Chicken Fusilli
Recipe by Peter Gordon
1 large red onion, peeled and thinly sliced
4 Mahy Farms free-range chicken breasts, skin removed, sliced 5mm thick
1 Tbsp (EVO)
3 large tomatoes, chopped
handful of Italian parsley
small handful mint leaves
3 Tbsp toasted , roughly chopped
4 Tbsp thick strained yoghurt
Bring a large pot of salted water to the boil and cook the fusilli until al dente. Drain and set aside.
Meanwhile, heat the avocado oil in a saute pan and cook the onion until soft. Add sliced chicken and cook it for a minute, stirring often. Mix in half the moorish Moroccan relish and cook another minute. Tip the contents into a warm bowl.
Place the pan back on the heat. Add the EVO, tomatoes and chickpeas and cook over a high heat, stirring, for 3 minutes. Return the chicken to the pan and simmer until fully cooked. Season. Stir 4 Tbsp of the pasta water into the chicken mixture.
Toss the pasta together with the chicken mixture, herbs and walnuts in a large bowl. Serve with yoghurt and the remaining moorish Moroccan relish.
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