Spanish Chicken & Chorizo

preparation 25 minutes
cook time 45-60 minutes
Serves 4

"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 meal packed with flavour and sunshine."- Maria Whitehead MB, co-owner and director of Hawkshead Relish. Sponsored post from Hawkshead Relish. Recipe excerpt from 'Embellish With Relish Cookbook'

To buy the chilli jam featured in this recipe, and see the full range of delicious products available from Hawkshead Relish click here

Ingredients Method

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 (see link above)
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℃.

Mix the chicken thighs with the oil, garlic, paprika, rosemary, salt and pepper then leave them 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 pepper 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.

Print Recipe

Ingredients

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 (see link above)

Juice of 2 oranges

100g pitted Kalamata olives

220g cherry tomatoes on the vine

60g mini pickled peppers

10g fresh basil

Method

Preheat the oven to 180℃.

Mix the chicken thighs with the oil, garlic, paprika, rosemary, salt and pepper then leave them marinate for 10 to 15 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 pepper 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.

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