About this recipe:This dish was inspired by a starter my husband and I love at our favourite Spanish restaurant.
3 tablespoons olive oil, divided
4 skinless, boneless chicken breast fillets - pounded thin
8 tablespoons plain flour
6 rashers streaky bacon, chopped
2 onions, chopped
4 cloves garlic, minced
6 dates, stones removed and chopped
475ml chicken stock
1 dessertspoon chilli powder
1 teaspoon garlic granules, or minced fresh garlic
salt and pepper to taste
dried thyme to taste
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Method Prep:15min › Cook:20min › Ready in:35min
Heat 1/3 of the the olive oil in a frying pan over medium heat. Dredge chicken in flour to evenly coat. Brown chicken in the pan about 2 minutes on each side.
Set aside chicken, and heat remaining olive oil in the frying pan. Mix in bacon, onions and garlic, and cook until onions are tender and bacon is evenly brown. Mix in dates. Pour in the chicken stock and bring to the boil. Reduce heat to low and simmer 10 minutes.
Return chicken to frying pan. Season with chilli powder, garlic, salt, pepper and thyme. Cover and continue cooking 15 minutes over low heat, or until chicken juices run clear.