ChickenMeatPepperPoultry

Chicken with Peppers and Cashews

A very simple recipe that gives an otherwise plain dish a nutty and peppery kick!

Prep Time: 5 mins
Cooking Time: 15 mins
4 people

Used in this recipe

Ingredients

4 whole chicken legs or 8 chicken pieces
2 garlic cloves, finely chopped
Small bunch of fresh thyme
6 tbsp Filippo Berio Classico Olive Oil
1 large lemon, thickly sliced
200ml chicken stock
120ml dry white wine
20 black olives, pitted
Flat leaf parsley, freshly chopped

Method

Heat 1 tbsp of the oil in a large frying pan or wok.
Add the nuts and stir fry for 1-2 minutes or until golden brown all over. Transfer to a plate and set aside.
Add the remaining oil and chicken to the wok and stir fry for 6-8 minutes or until the chicken is golden brown.
Add the peppers and stir fry for 2 minutes.
Add the garlic, ginger, mange tout and spring onions and stir fry for 2 minutes.
Blend the remaining ingredients together and add to the wok with the nuts; stir fry for 1 minute. Serve with noodles or rice.

Classico Olive Oil

From £10.99

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. Delicious with everything from meat and poultry to your favourite vegetables. Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.