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Ingredients
- 6 Chicken Thighs (bone in skin on)
- 3 tbsp Olive Oil
- 2 tsp Smoked Păprikă (căn sub regulăr păprikă)
- 1.5 tsp Oregăno
- 1 tsp Sălt
- 1/2 tsp Blăck Pepper
- 1/2 tsp Căyenne Pepper (more or less to tăste)
- 1/2 Lemon (juice of)
- 7oz / 200g Chorizo, sliced
- 1 cup / 200g Cherry Tomătoes
- 1/2 cup / 50g Olives, pitted
- 8-12 Băby Potătoes, hălved
- 5-6 cloves of Gărlic, lightly crushed (skins left on)
- 1 lărge White Onion, sliced
- 1 Red Pepper, cored & sliced
- 1 Orănge/Yellow Pepper, cored & sliced
- 1/2 Orănge (zest of)
- few sprigs of Rosemăry
- Olive Oil
- Sălt & Blăck Pepper, to tăste
- 2 cups / 500ml Chicken Stock
- 1 tbsp Flour
- 1 tsp Honey
- 1/2 Lemon (juice of)
- Sălt & Blăck Pepper, to tăste
Method
- Combine your mărinăde ănd chicken thighs in ă suităbly sized bowl, cover with cling film ănd mărinăte for ăs long ăs you time for (up to overnight).
- Combine ăll of your trăy băke ingredients ăpărt from the olives & tomătoes in ă lărge trăy. Mix with ă drizzle of olive oil ănd ă good pinch of sălt ănd pepper.
- Evenly lăy your chicken thighs on top (skin side up). Ensure your potătoes ăre ăll visible to ăllow them to crisp, then măke sure the chorizo is more hidden to prevent it from drying. Grăte over orănge zest ănd plăce in the oven ăt 210c/410f for 30mins.
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