A very long standing favourite – a really easy chicken dish that never fails to please whatever the occasion. Personally, I think it makes a great mid week supper or easy weekend lunch.
Ingredients (serves 4)
- 2 large or 4 small Chicken breasts diced
- 100ml Olives Et Al Pink Mojo Grapefruit Dressing
- 1 or 2 Garlic Cloves crushed
- Either Preserved or Fresh Lemon
- Olives Et Al Extra Virgin Olive Oil
- Salad Leaves
- Salt and Pepper
Put the chicken into a shallow dish and stab with a fork to allow the marinade to penetrate better. Transfer the chicken to a thick plastic bag and pour in enough Pink Mojo to coat (approx 100ml), add the crushed garlic and whichever version of lemon you fancy. Mix well then tightly wrap the bag to ensure all the chicken pieces are well coated then refrigerate for 2 hours or overnight turning occasionally.
Heat a glug of olive oil in a decent sized frying pan. Remove the chicken from the bag, discarding the leftover marinade. Pan fry until cooked through. Add a squeeze of lemon juice and another glug of Pink Mojo to the warm pan, stir well then cover and leave for 5 minutes to rest.
Meanwhile, make up a green salad of mixed leaves and herbs, drizzle with a little Olives Et Al Extra Virgin Olive Oil and then add the chicken to the salad, pouring the juices from the pan over the chicken and salad as you do so.
Season to taste and serve still warm.
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