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Pork Shakshuka in sherry and almond
This Spanish Shakshuka leans on sherry and almond to do the heavy lifting. We glaze the Pork...
Spanish · Dessert
Chicken Breast Crumble in tomato and olive oil
Our tested Braised Chicken Breast Crumble: smoky, generous, and balanced with tomato and olive oil. Serves 4 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the tomato and olive oil elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the saffron and the rest of the tomato and olive oil flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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