2 tsp Smoked paprika , 2 tsp Brown sugar, 1/3 cup (80ml) Moro Primero Extra Virgin Olive Oil, 6 Chicken marylands, halved , 250g Cherry tomatoes on the vine , 1 Cured chorizo, casing removed, finely chopped, 100ml Moro Tradicional Olive Oil, 1/2 cup Fresh breadcrumbs, 1/2 cup Hazelnuts, toasted until dark golden, 2 Garlic cloves, crushed, 1/2 cup Flat-leaf parsley leaves, roughly chopped, 2 tbs Moro Sherry Vinegar
Preheat oven to 200°C. Combine paprika, sugar and Moro Primero Extra Virgin Olive Oil in a bowl with 2 tsp salt flakes. Add the chicken and tomatoes, rub the spice mix all over. Scatter the chorizo on a lined baking tray, place chicken and tomatoes on top. Roast, basting every 10 minutes with cooking juices, for 30 minutes or until crisp. Rest for 10 minutes. Drain pan juices and chorizo through a sieve into a bowl, reserving 2 tbs juice and chorizo. Heat 2 tbs Moro Tradicional Olive Oil in a pan and add breadcrumbs. Cook, stirring regularly, for 2-3 minutes or until golden. Chop the nuts and place in a bowl with the breadcrumbs. Add chorizo, garlic, parsley, vinegar and remaining 3 tbs oil. Season with salt. Scatter picada over chicken and drizzle over reserved juices to serve.
½ Butternut pumpkin, peeled and cut into chunks, 1 Red capsicum, cut into chunks, 1 Red onion, peeled cut into wedges, Moro Primero Extra Virgin Olive Oil, Sea salt and freshly ground black pepper, to taste, 500g Chicken breast tenderloins, 100g Rocket, 400g Can chickpeas, drained and rinsed, Moro Gourmet Italian Glaze
Toss pumpkin, capsicum and red onion on a baking tray with 2 tablespoons Moro Primero Extra Virgin Olive Oil and season. Roast at 200°C for 20-25 minutes until tender and grill for a few minutes to colour slightly. Coat chicken with a little olive oil and season. Char-grill for 5 minutes on each side until cooked through. Toss rocket and chick peas with 2 tablespoons olive oil, season and arrange on a platter. Top with roasted vegetables and chicken, drizzling all generously with Moro Gourmet Italian Glaze.
1 cup Moro Primero Extra Virgin Olive Oil, 1 Leek or large onion, sliced, 3 Stalks celery, diced, 2-3 tablespoons Moroccan seasoning, 1 kg Skinless chicken thighs, 375g French-style green lentils, rinsed, 2L Water, Sea salt, to taste, 125g Baby spinach leaves, 2 Tomatoes, finely diced
Heat ½ cup Moro Primero Extra Virgin Olive Oil in a large pot and sauté leek and celery over medium heat for 5 minutes until softened. Stir in Moroccan seasoning and sauté until aromatic. Add chicken, lentils and water and bring to the boil. Season to taste. Simmer covered for 45 minutes until chicken is tender. Remove chicken from soup and shred, discarding the bones. Return shredded chicken and spinach leaves to soup and simmer until spinach has wilted. Season to taste. Serve in bowls, sprinkled with chopped tomatoes and drizzled with some of the remaining olive oil.
6 Skinless chicken marylands or chicken breast fillets, Sea salt and freshly ground black pepper, to taste, 6 Long slices prosciutto, 1 bunch Rosemary, 2 Baby fennel, cut into quarters, 1 bunch Dutch carrots, scrubbed and trimmed, 200g Cherry truss tomatoes, 1 bulb Garlic, separated into cloves, 1/2 cup Moro Primero Extra Virgin Olive Oil, 3/4 cup Moro Balsamic Vinegar
Cut a few slashes into chicken marylands on both sides and season. Wrap each piece in a slice of prosciutto, tucking in a sprig of rosemary. Place fennel, carrots, tomatoes and garlic cloves in a large baking dish. Toss in Moro Primero Extra Virgin Olive Oil and season. Arrange chicken pieces in amongst vegetables. Drizzle chicken with Moro Balsamic Vinegar and roast at 200°C for 45 minutes, basting occasionally, until chicken is cooked and vegetables are tender.
Moro Primero Extra Virgin Olive Oil, 1 Onion, finely diced, 2 Cloves garlic, crushed, 250g Pearl or gourmet couscous, 2cups Hot chicken or vegetable stock, 6 Chicken breast fillets, skin on, Smoked paprika, for sprinkling, Sea salt and freshly ground black pepper, to taste, Juice of 1 lemon, 2 Cloves garlic, crushed, 2 Zucchini, cut into ribbons with a vegetable peeler, 200g Snow peas, blanched, 1 Punnet cherry tomatoes, 1/2cup Coriander leaves
Heat 2 tablespoons Moro Primero Extra Virgin Olive Oil in a large pot and sauté onion and garlic until softened. Add pearl couscous and sauté until lightly toasted. Add hot stock and simmer covered for 10 minutes, stirring occasionally, until couscous is plump and has absorbed most of the liquid. Meanwhile, sprinkle chicken fillets with smoked paprika, salt and pepper. Heat ¼ cup olive oil in a fry pan and brown chicken for 5 minutes on both sides.
Add lemon juice, cover and simmer for 10 minutes until cooked through. In a separate pan, heat ¼ cup olive oil and sauté garlic, zucchini, snow peas and cherry tomatoes until zucchini softens. Season to taste and stir in half the coriander. Serve chicken on a bed of couscous sprinkled with remaining coriander and serve sautéed vegetables on the side.
6 Small chicken drumsticks, Smoked paprika, Sea salt and freshly ground black pepper, to taste, ½ cup Moro Frutal Extra Virgin Olive Oil, 4 Rashers bacon, chopped, 1 Red onion, diced, 2 Cloves garlic, crushed, 1 Red capsicum, cut into strips, 2 Tomatoes, chopped, 2 cups paella rice or long grain rice, 2 cups chicken stock, 1 ½ cups white wine, 1 tablespoon tomato paste, ¼ teaspoon saffron threads, 2 Chorizo or pepperoni sausages, sliced, 1 cup frozen peas, 12 Green prawns, shelled and de-veined, with head and tails left intact, 12 Mussels, scrubbed, beards removed, Continental parsley and lemon wedges, for serving
Coat the chicken in 1 tablespoon paprika and season with salt and pepper. Heat ¼ cup Moro Frutal Extra Virgin Olive Oil in a paella pan, wok or large pan. Brown chicken on all sides and remove. Wipe out the pan. Heat the remaining oil and sauté bacon, onion and garlic until golden. Add capsicum and tomatoes and sauté a further 2 minutes. Add rice and cook, stirring regularly, for 2 minutes. Combine stock, wine, tomato paste, 2 teaspoons paprika and saffron together and add to rice. Return chicken to the pan with chorizo, bring to the boil, reduce heat and simmer for 10 minutes. Stir in peas and arrange prawns and mussels decoratively over rice. Simmer covered without stirring for 20-25 minutes, adding a little extra water if needed, until rice is cooked. Garnish with parsley, sprinkle with paprika, drizzle Moro Frutal Extra Virgin Olive Oil and serve with lemon wedges.
For best results use a Paella rice, such as Spanish Calasparra rice, otherwise, long grain rice may be substituted.
2 large oranges, 1 small red onion, cut into slivers, sea salt and freshly ground black pepper, to taste, 1 smoked chicken fillet, finely sliced, 120g rocket leaves, 1 bunch coriander leaves, Moro Pure Spray Primero Extra Virgin Olive Oil or Moro Pure Spray Garlic Extra Virgin Olive Oil , 1 tablespoon chopped pistachio nuts or smoked almonds
Using a sharp knife, carefully remove peel and pith from oranges. Segment the orange by cutting between each membrane, removing each segment of orange as you go. Combine orange segments and any juice from the leftover membrane together with the onion. Season to taste and allow to stand for 5 minutes. Mix in smoked chicken. Combine rocket and coriander together and spray with Moro Pure Spray Primero Extra Virgin Olive Oil until well coated. Combine with chicken mixture, toss lightly and serve sprinkled with pistachio nuts.
2 ½ cups fresh or panko breadcrumbs, Grated rind of 1 lemon, 2 cloves garlic, crushed, 2 tablespoons chopped fresh basil or parsley, 1 teaspoon salt, Freshly ground black pepper, to taste, 4 large chicken fillets, skinned, ½ cup plain flour, 2 eggs, lightly beaten, Moro Delicado Light Taste Olive Oil, for shallow frying, 1 ½ cups tomato passata, 200g Mozzarella cheese, sliced or grated
Combine breadcrumbs, lemon rind, garlic, basil, salt and pepper together. Cut chicken fillets in half length ways to make 8. Coat in flour, shaking off excess, dip in egg and coat in breadcrumb mixture, pressing chicken firmly with the heel of your hand to flatten. Heat Moro Delicado Light Taste Olive Oil in a large fry pan and shallow fry chicken for 3-4 minutes on each side until golden brown and cooked through. Drain on absorbent paper. Place on an oven tray and top with tomato passata and mozzarella cheese and grill or bake at 200°C for 10 minutes until cheese has melted.
½ cup salted roasted peanuts, 1 bunch fresh coriander, 1 teaspoon dried chilli flakes, 4 chicken fillets, Moro Pure Olive Oil spray, mango chutney, for serving
Finely chop peanuts and ¾ coriander together and mix in chilli flakes. Cut chicken fillets into long strips – 2cm wide – and thread onto wooden skewers. Lightly spray a chargrill pan or bbq with Moro Pure Olive Oil spray and heat. Spray chicken skewers liberally with Moro Pure Olive Oil spray. Chargrill or bbq for 2-3 minutes on each side until cooked through. Sprinkle cooked skewers on all sides with chilli peanut mixture. Serve immediately with mango chutney and garnish with remaining coriander.
12 chicken tenderloins, ¼ cup plain flour, seasoned, 1 large egg, lightly beaten, 1 ½ cups breadcrumbs, ½ cup flaked almonds, Moro Delicado Light Taste Olive Oil, for shallow frying
Coat chicken in flour, dip in egg and roll in breadcrumbs combined with almonds, pressing firmly. Pour Moro Delicado Light Taste Olive Oil into a frypan until 1cm in depth. Heat oil and cook chicken for 3-4 minutes on each side until golden brown and cooked through, reducing heat if necessary. Drain on absorbent paper and serve with Avocado Salad.
Tip: Substitute shredded coconut or sesame seeds for almonds.