Ingredients (4 people):

  • 250 g of Nutrave chicken thighs
  • 350 g of wheat flour for couscous
  • 1/2 courgette
  • 1 medium red pepper
  • 400 g of varied flap mushrooms
  • 12-14 dates
  • Chicken and/or vegetable stock
  • 6 sprigs of chives
  • 20-25 mint leaves
  • Extra virgin olive oil
  • Lemon juice
  • Salt


Step 1: First, dice the courgette and pepper. Place 4 tablespoons of olive oil in a large pan on a medium heat. Add the vegetables and cook for around 10 minutes.

Step 2: Then, add the varied flap mushrooms and cook until almost all of the water released has evaporated.

Step 3: While the flap mushrooms are cooking alongside the vegetables, remove the bone from the chicken thighs, season and dice. Once the water has almost completely evaporated, add the diced chicken to the sautéed vegetables and cook for a further 5 minutes, until slightly brown.

Step 4: Then cut the dates and add them to the sautéed ingredients. Cook for another couple of minutes. Step 5: In the meantime, finely chop the chives and the mint. Add the aromatic herbs to the sauté, setting aside one third to decorate at the end. Step 6: Immediately afterwards, add the wheat flour for couscous and mix well with the rest of the ingredients. Then add the hot chicken and/or vegetable stock, completely covering all of the ingredients in the pan. Leave to cook for 3 minutes on a medium heat, without bringing to the boil. After this time, taste, season and if still not cooked thoroughly add a little extra stock and leave for a few more minutes. Presentation: Serve with a little lemon juice and sprinkle over the rest of the aromatic herbs.

Recipe sent by Sonia Sangüesa Vilar