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Moorish Chicken Fusilli

Moorish Chicken Fusilli

Recipe by Peter Gordon

Moorish Chicken Fusilli

Serves 6-8

500g Girolomoni organic fusilli (or other short pasta)
2 Tbsp avocado oil
1 large red onion, peeled and thinly sliced
4 skinless, boneless chicken breasts 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 , roughly chopped
4 Tbsp Mahoe Greek yoghurt

Bring a large pot of salted water to the boil and cook the fusilli until al dente. Reserve some of the cooking water before draining. 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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