finely grated zest and juice 1 lemon, plus wedges to serve
pinch of saffron
250g
chicken thigh fillets, cut into bite-size pieces
325g
cherry tomatoes
250g
frozen seafood mix
Directions
Step 1
Heat oil in a large frying pan (that has a lid) and fry the onions and peppers for 5min until beginning to soften. Add the garlic, paprika and sherry (if using), stirring for 1min.
Step 2
Add spelt, stock, lemon zest and juice, saffron and chicken. Bring to boil, cover and simmer for 20min until chicken is cooked. Remove lid, stir in tomatoes and scatter over seafood. Cover and cook for 8-10min until seafood is cooked. Season to taste. Serve with lemon wedges.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
