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  • Avocado Caprese Skillet Chicken

    Avocado Caprese Skillet Chicken

    The Caprese (tomato, basil, fresh mozzarella and balsamic vinegar) combination is one of the worlds best ingredient combinations…and then you add avocado into the mix and things get totally crazy. When I make a Caprese dish, more often then not lately you’ll also find some perfectly ripe avocados in the mix of things, because why not? Avocados are healthy, they’re creamy, they have a mellow yet incredible flavor, and they pair perfectly with tomatoes, basil and mozzarella. Pile all of that over some garlicky skillet chicken and finish it of with a generous drizzling of balsamic glaze and you’ve got an chicken dish worthy of a holiday meal…yet it’s easy enough for a weeknight meal! You can have this chicken ready in 20 – 25 minutes (especially if you slice the toppings…

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  • Chicken paprika

    Chicken paprika

    Serves 6 Prep time Less then 30 minutes Cooking time 1 to 2 hours Ingredients 1 large chicken, jointed (or use 2 large chicken legs and 2 breasts, halved) salt 2 tbsp olive oil knob of butter 1 onion, chopped 2-3 cloves garlic, chopped 1 tbsp sweet paprika 1 tbsp hot paprika 1 tbsp flour 285ml / 1/2pint chicken stock 3 tbsp chopped fresh flatleaf parsley 2 red peppers, de-seeded and cut into 1cm / 0.5in strips 4 large ripe tomatoes, roughly chopped 250ml / 8fl oz sour cream Method Rub the chicken pieces with the salt. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side. To the same pan, add the onions and garlic and sweat for about five minutes. Add the sweet and hot paprika,…

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  • Spanish-style chicken bake

    Spanish-style chicken bake

    Serves 4 Prep time 15 minutes Cooking time 1 hour Calories 370 per serving Ingredients 1 medium onion, cut into 8 wedges 1 medium red onion, cut into 8 wedges 500g new potatoes, quartered lengthways 8 whole garlic cloves, unpeeled 8 medium tomatoes, quartered 75g chorizo 8 boneless, skinless chicken thighs ½tsp sweet smoked paprika ½tsp dried oregano 1 green pepper, deseeded and cut into strips Flaked sea salt Freshly ground black pepper Method Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes. While the vegetables are roasting, skin the chorizo and cut the meat into thin slices – 5mm is…

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