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Moorish Chicken Fusilli

Moorish Chicken Fusilli

Recipe by Peter Gordon

Serves 6-8

500g Girolomoni organic fusilli (or other short pasta)
2 Tbsp avocado oil
1 large red onion, peeled and thinly sliced
4 Mahy Farms free-range chicken breasts, skin removed, sliced 5mm thick
½ jar Peter Gordon moorish Moroccan relish
1 Tbsp extra virgin olive oil (EVO)
3 large tomatoes, chopped
150g El Navarrico chickpeas drained
handful of Italian parsley
small handful mint leaves 
3 Tbsp toasted Kernelz walnut pieces , 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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