Chicken & Chorizo Bake
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Chicken & Chorizo Bake
Prep Time15 Minutes
Servings4
Cook Time25 Minutes
Ingredients
8 Dunnes Stores Chicken Thighs
100g Spicy Pepperoni Salami
4 Garlic Cloves
1 tbsp Dunnes Stores Smoked Paprika
1 tpsp dried oregano
1 tpsp olive oil
2 Large Dunnes Stores Sourdough Baguettes
180g unsalted butter
1 tsp salt
4 garlic cloves
Large handful of parsley
Leafy green salad
Dunnes Stores French Dressing
Directions
INGREDIENTS
- 100g Dunnes Stores Spanish Spicy Cooking Chorizo, roughly chopped
- 8 Dunnes Stores Oyster Cut Chicken Thighs
- 350g cherry tomatoes
- 1 tbsp Dunnes Stores Smoked Paprika
- 1 tbsp dried oregano
- 4 garlic cloves, crushed
- 1 tbsp olive oil
- Dunnes Stores Garlic & Onion Sourdough Baguette, to serve
- Dunnes Stores Sweet Bistro Salad Leaves, to serve
- Sea salt & freshly ground black pepper
METHOD
- Into a large bowl, place the chorizo, tomatoes, smoked paprika, oregano, garlic, olive oil and season with salt & pepper. Toss well to combine before adding the chicken thighs. Cover with cling film & set aside in the fridge for at least 30 mins to marinate. You can keep it in the fridge for up to 48 hours, making it perfect for a ready to cook meal. Alternatively you can also seal into a freezer bag & defrost in the fridge the night before you cook.
- When you’re ready to cook, heat the oven to 200°C/ 180°C fan/Gas 6. Tip onto a large flat roasting tray, making sure the chicken is skin-side up and roast for 35-40 mins.
- Serve the chicken with slices of garlic bread and leafy greens.
15 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Recipe
INGREDIENTS
- 100g Dunnes Stores Spanish Spicy Cooking Chorizo, roughly chopped
- 8 Dunnes Stores Oyster Cut Chicken Thighs
- 350g cherry tomatoes
- 1 tbsp Dunnes Stores Smoked Paprika
- 1 tbsp dried oregano
- 4 garlic cloves, crushed
- 1 tbsp olive oil
- Dunnes Stores Garlic & Onion Sourdough Baguette, to serve
- Dunnes Stores Sweet Bistro Salad Leaves, to serve
- Sea salt & freshly ground black pepper
METHOD
- Into a large bowl, place the chorizo, tomatoes, smoked paprika, oregano, garlic, olive oil and season with salt & pepper. Toss well to combine before adding the chicken thighs. Cover with cling film & set aside in the fridge for at least 30 mins to marinate. You can keep it in the fridge for up to 48 hours, making it perfect for a ready to cook meal. Alternatively you can also seal into a freezer bag & defrost in the fridge the night before you cook.
- When you’re ready to cook, heat the oven to 200°C/ 180°C fan/Gas 6. Tip onto a large flat roasting tray, making sure the chicken is skin-side up and roast for 35-40 mins.
- Serve the chicken with slices of garlic bread and leafy greens.