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Chicken Breast Ramen in olive and caper
A sun-drenched take on Chicken Breast Ramen, built on olive and caper and finished the way we...
Greek · Snack
Rustic Chickpea Skewers with feta and dill
A rustic take on Chickpea Skewers, built on feta and dill and finished the way we like it. Ready in about 1 hr 5 min and easily enough for 4 people.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the feta and dill elements, and pat the chickpea dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the chickpeas and roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the feta and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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