Spanish style chicken and chorizo

Spanish style chicken and chorizo

There is no doubt that chicken is now a staple protein in our diet. Poultry accounts for nearly half of meat bought in the UK. In 2013 chicken has officially overtaken beef in US as most popular meat being consumed. Yet chicken can be seen as a bit inferior to other types of protein or maybe even boring. Fear no more, this recipe brings the humble poultry to the spotlight. Arguably the most flavoursome part of the chicken is thighs and this is the cut I will be using. Also it is important to leave the skin on. The thin layer of fat beneath the skin is where the most of the ymmines is kept. With the help of few trusted friends such as chorizo, garlic and thyme the humble bird shines in this dish. And it is remarkably simple to prepare! Just throw things together into the baking tray, stick in the oven and enjoy a glass of pino whilst waiting for the result. The recipe is for 2 adult portions but it is very simple to upscale it to the number of diners you are feeding. Just count 2 thighs per adult or one per child.

Serves 2

Equipment required:

  • ovenproof dish about 20cm x 20cm
  • pestle and mortar (or garlic crusher)garlic and thyme paste

Ingredients:

  • 4 chicken thighs
  • 2 garlic cloves, roughly chopped
  • 2 tsp fresh thyme leaves, plus couple of sprigs.
  • 1 tblsp rapeseed oil
  • 1 tblsp olive oil
  • 2 red peppers
  • 70g chorizo, sliced
  • 10 pitted black olives (ideally kalamata)
  • Dozen cherry tomatoes
  • 1 tblsp sherry vinegar or red wine vinegar
  • Salt and pepper to seasonraw chicken thighs

Method:

  1. Pre heat the oven to 190 centigrade
  2. Add garlic, thyme and olive oil and seasoning to the mortar. Crush and mix all ingredients together with the pestle to make a paste. If you don’t have a mortar use garlic crusher to crush the garlic and mix with other ingredients.
  3. Rub the paste on the underside of the thighs.
  4. Cut each pepper in quarters. Spread on the bottom of the ovenproof dish together with olives and chorizo. Drizzle with the rapeseed oil and toss around to make sure that the ingredients are covered in oil.
  5. Place the chicken on top of the peppers and chorizo mixture skin side up. Scatter the tomatoes, drizzle with the vinegar and tuck in the thyme sprigs.
  6. Roast in the middle of pre heated oven for about 1 hour until the chicken skin is crispy and vegetables are soften.

Serve with roasted potatoes, pasta salad or sourdough bread and a glass of pino noir.

Leave a Reply

Your email address will not be published. Required fields are marked *