Who can resist the combination of chicken and chorizo for dinner? This is an easy recipe for two that’s ready in less than an hour – perfect for a midweek meal but fancy enough for a romantic dinner.
Or, cook this quick and tasty Spanish-inspired chicken dish with romesco sauce and garlicky greens.
Join Extradelicious to unlock Cook Mode
Ingredients
- 4 free-range chicken thighs on the bone, skin on
- 6 garlic cloves, unpeeled
- Olive oil for drizzling
- 100g cooking chorizo, sliced into chunks
- Handful of sun-blush tomatoes
- 1 lemon, cut into wedges
- Small handful of fresh thyme, leaves stripped
- 250g pack Tilda Pure Basmati steamed rice (widely available), or similar
- Small bunch each of fresh mint, coriander and parsley, roughly chopped
Join Extradelicious to unlock Cook Mode
Method
- Heat the oven to 200°C/fan180°C/gas 6. Season the chicken thighs, then toss with the garlic in a roasting tin with a little olive oil. Roast for 20 minutes, then add the chorizo, sun-blush tomatoes, lemon wedges and thyme. Roast for another 20 minutes until the thighs are crisp and the juices in the pan have mingled together.
- Meanwhile, cook the rice according to the pack instructions, fluff up, then drizzle over a little olive oil. Stir the herbs and some seasoning through the rice and serve alongside the roast chicken thighs, chorizo and lemon wedges, with the pan juices spooned over.
Leave a comment, question or tip