Denise says:

I am always being asked for recipes that would suit the title’ Express Dinner Parties’. Try this one, it’s a delicious combination of the flavours of Spain; olives, tomatoes, garlic and parsley. But in addition, it is extremely quick and easy to make and prepared with store cupboard ingredients - my kind of recipe! Try it served with red rice and courgettes to add a little colour to this tasty dish. If you prefer it, try turkey instead of chicken, but allow more time to cook. Preparation Time: 15 minutes Cooking Time: 15 minutes Serves: 6 people

Ingredients:

5 garlic cloves – peeled and crushed 150g pimento-stuffed olives, sliced 4 tablespoons water 600g cherry tomatoes on the vine – cut into 12 bunches 4 tablespoons flat leaf parsley- roughly chopped 4 courgettes – roughly chopped Zest and juice of 1 lemon 4 tablespoons olive oil 6 turkey escalopes Salt and freshly ground black pepper – to taste 450g red rice - rinsed 900ml chicken stock Garnish: 6 sprigs of parsley

Method

1) Cook the red rice in chicken stock according to the packet instructions. This will take about 20 minutes. Drain when cooked. 2) Heat 2 tablespoons of olive oil in a large frying pan. Add the turkey escalopes and cook for about 7 minutes, turning half way until golden. 3) Whisk together the garlic, parsley, lemon zest and juice, 2 tablespoons of the olive oil, black pepper to taste and 3 tablespoons of water. 4) Add the whisked ingredients, tomatoes and courgettes to the pan and continue to cook for a further 5 minutes or until the courgettes are tender. 5) To keep warm, place in a pre-heated oven 200 C/ 400F / Gas mark 6 for a maximum of 10 minutes. To serve the stylish way: Spoon some red rice on to a warm plate. Place a generous helping of Spanish turkey escalope on top and complete with a sprig of parsley.
Tagged in: Dinner Party, Family Cooking, Spanish, Turkey, Yom Tov