Sherry-Cooked Chicken on Tapas Spinach Recipe

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  • 2 chicken breast fillets
  • 2tbsp olive oil
  • 2 garlic cloves, crushed
  • 1tbsp medium sherry
  • juice 1 orange
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 225g pack fresh baby spinach
  • 3tbsp raisin
  • 3tbsp pine nuts, toasted
  • generous pinch ground cinnamon


  • Pan-fry the chicken breast fillets, skin-side down, in 1tbsp of the olive oil for about 5 minutes until golden. Turn the breasts over and cook for 2 minutes more, then set aside.

  • Drain the oil from the pan, then add the garlic cloves, sherry and orange juice. Cover and simmer for 3 minutes.

  • Meanwhile, fry the onion and another crushed garlic clove in the rest of the olive oil for around 2 minutes until the mixture starts to soften.

  • Add handfuls of fresh baby spinach from a 225g bag and stir until wilted. Toss in the raisins, toasted pine nuts and the ground cinnamon, and season.

  • Place the chicken on top of the spinach and spoon over the sherry sauce. Serve with sauté potatoes.

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(6 ratings)
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