Recipes & Serving Suggestions
Fusilli with Moorish Chicken, Chickpeas and Walnuts
Peter Gordon
Serves 6-8
500g dried Montebello or Rustichella fusilli (or other short pasta)
2 tbspn avocado oil
1 large red onion, peeled and thinly sliced
4 chicken breasts, off the bone, skin removed, sliced 5mm thick
1/2 jar Peter Gordon Moorish Moroccan Relish
1 tbspn extra virgin olive oil
3 large tomatoes
150g El Navarrico chickpeas, drained
handful of picked flat leaf parsley
small handful mint leaves
3 tbspn roughly chopped toasted KerNelZ walnuts
4 tbspn thick strained yoghurt
Bring a large pot of salted water to the boil and cook the fusilli until al dente. Meanwhile, heat a saute pan and cook the onion in the avocado oil until wilted. Add sliced chicken and cook it for a minute, stirring often. Mix in half the Moorish Relish and cook another minute. Tip the contents into a warm bowl. Place the pan back on the heat. Add the olive oil, tomatoes and chickpeas and cook over a high heat, stirring, for 3 minutes. Return the chicken to the pan and simmer until fully cooked. Season. Stir 4 tbspn of the pasta water into the chicken mixture. Drain the pasta, then toss together with the chicken mixture, herbs and walnuts, in a large bowl. Serve with yoghurt and the remaining Moorish Moroccan Relish.
