Poach the chicken in the oil on a slow flame until cooked. Drain. 2. Heat the olive oil and fry the chicken until the skin is crisp.

To make the chicken supreme, preheat the oven to 240C/220C Fan/Gas 9. Mix the fennel seeds, cumin, paprika and oregano in a small bowl and season with salt and pepper. Coat the chicken supreme ...

Creamy and smooth fried Spanish ... chicken ham and stir. Cook for 1 minute longer and then pour the contents of the pan into the prepared dish. 7. Spread the mixture evenly. Let cool down for a bit ...

I've adapted it from a recipe in Rena Patten's latest book, Everyday Quinoa, (NewHolland RRP $39.99), which I can recommend if, like me, you're adding more and more quinoa into your cooking.