Spanish Chicken & Chorizo
My mother’s family come from Las Palmas in Spain, so I have always loved cooking anything that evokes the flavours and colours of her home country. We have been making this dish for more years than I care to think about; it’s a great family dish packed with flavour and sunshine.
Preparation time: 25 minutes | Cooking time: 45-60 minutes | Serves: 4
12 chicken thighs
4 tablespoons olive oil
4 cloves of garlic
2 teaspoons paprika
2 sprigs of rosemary
Salt and pepper
3 large sweet potatoes
140g sliced cooking chorizo
200g mini sweet peppers
2 quartered red onions
2 tablespoons Hawkshead Relish Chilli Jam
Juice of 2 oranges
100g pitted Kalamata olives
220g cherry tomatoes on the vine
60g mini pickled peppers
10g fresh basil
Preheat the oven to 180°c.
Mix the chicken thighs with the oil, garlic, paprika, rosemary, salt and pepper then leave them to marinate for 10 to 15 minutes.
Peel and dice the sweet potatoes then add them to the chicken along with the chorizo, peppers and red onion. Transfer the mixture to a large roasting tray with the chicken skin side up, and place into the preheated oven for 25 minutes.
Meanwhile, combine the Chilli Jam and orange juice. When the initial cooking time is up, pour this over the chicken and add the olives, cherry tomatoes and pickled peppers to the roasting tray. Return to the oven for another 15 to 20 minutes, allowing the chicken skin to crisp up.
Finish with torn basil leaves scattered over the top, and serve with a fresh rocket salad.
Cook about 200g of rice until soft and fluffy, then once the chicken is cooked add to the dish and mix. You can leave out the sweet potato if you wish.
Embellish With Relish
Bring your store cupboard essentials to life – The Hawkshead Relish Cook Book
By Maria Whitehead