Braised Chickpea Scramble
Our tested Braised Chickpea Scramble: saffron, generous, and balanced with tomato and olive...
The kind of Spanish plate you make on repeat. piquillo pepper, a proper smoke, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the piquillo pepper elements, and pat the chicken thigh 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.
Turn up the heat and add the chicken thigh. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the manchego and the rest of the piquillo pepper flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Our tested Braised Chickpea Scramble: saffron, generous, and balanced with tomato and olive...
The kind of Spanish plate you make on repeat. sherry and almond, a proper stir-fry, and a...
The kind of Spanish plate you make on repeat. sherry and almond, a proper crisp, and a finish...
This Spanish Medley leans on sherry and almond to do the heavy lifting. We roast the Squash for...