Nicky Clarke's Mediterranean Chicken Stew
5
Celebrity hairdresser Nicky’s ideal is to make up a big main dish of this and serve it so everyone can help themselves. That gives him time to make an effort with the presentation and surroundings, which are equally important to him.
Low in sugar
Recipe Key Facts
- Prep time: 10mins
- Cooking time: 25mins
Egg free | Gluten free | Shellfish free
Serves: 4
Calories: 559 Kcal per serving
Ingredients
Shopping List
- 4 chicken breasts
- 1 clove garlic, peeled and finely chopped
- 1 onion, sliced
- Oil for frying
- A selection of herbs (thyme, bay, rosemary, oregano)
- 1 tin chopped tomatoes
- 1 jar of ready-made tomato sauce
- 1 tin of butter beans, rinsed and drained
- 200g (8oz) selection of garden vegetables
- Greek olive oil
- 1 bag of mixed salad leaves
- ¼ cucumber
- 1 green pepper
- A handful of pine nuts
- 100g (4oz) feta cheese
- A dash of white wine vinegar
- Sea salt and freshly ground black pepper
Method
- Heat a wide-bottomed pan with a little oil and gently fry the garlic and onion for a few minutes. Slice the chicken breasts into two or three so they remain in large
- pieces and add to the pan; fry for a few minutes sealing all over. Add whatever of the herbs you have to hand to the pan and fry for another minute.
- Add the tomatoes and jar of tomato sauce and stir well, cover and cook for 10-15 minutes while you prepare the rest of the dish. Towards the end of cooking add the butter beans and any garden veg you might like to use, cook for another few minutes until all the veg are cooked through.
- For the salad, toast the pine nuts, and slice up the cucumber and peppers. Toss with the leaves and crumble in the feta cheese and dress with a simple vinaigrette.
- Serve the stew in a bowl alongside the salad.
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Watch Nicky cook this!
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