Recipes and images extracted from The Quick After Work Cookbook by Dairy Diary, dairydiary.co.uk
Top tip: This dish is also delicious served in hot rolls or with crusty bread and green salad.
Spanish chicken
This satisfying chicken dish is the ultimate crowd-pleaser! Make it for dinner this week
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Published: May 20, 2025 at 3:28 pm
Ingredients
- 50g/2oz Membrillo (quince paste)
- 2 tbsp Apple juice
- 3 tbsp Olive oil
- a pinch Ground cinnamon
- Salt and pepper
- 350g/12 oz Chicken breast mini fillets
- 4 Tomatoes cut into wedges
- a handful Fresh chives, parsley or basil torn or chopped
- 1 tsp Red wine vinegar
- 250g/8.8oz Microwave rice, quinoa or vegetables to serve (optional)
Method
Step 1
Soften the membrillo in a large bowl with the apple juice, 1 tablespoon of the olive oil and the spices, salt and pepper. Stir in the chicken pieces and leave to marinate for 10 minutes.
Step 2
Place the tomato wedges on a plate and scatter with torn or chopped herbs, red wine vinegar and 1 tablespoon of olive oil.
Step 3
Heat a large frying pan over a medium heat, add the remaining tablespoon of olive oil, then put in the pieces of chicken in one layer and fry for about 3 minutes on each side until caramelised and cooked through.
Step 4
Serve with the tomato salad and rice or quinoa and mixed vegetables, if liked.
