chicken with chorizo and sicilian olives
RECIPE: Chicken with chorizo and Sicilian olives - serves 5
5 chicken thigh chops (thighs on the bone)
2 tablespoons of olive oil
1 onion - 5 slices in circles
1 leek - white part only and sliced
1 chorizo - sliced
1 cup of marinated Sicilian olives (marinate in orange juice + zest, garlic and fresh thyme - great on a cheese platter)
2 garlic cloves - crushed
1 tablespoon of sherry vinegar
1/2 cup of water
salt and pepper
3 stalks kale - torn
serve with my coriander pesto.
1. Preheat oven at 180C and get a baking tray 25 x 30 cm
2. Spread 2 tablespoons of olive oil onto baking tray and add the onion slices. Place chicken on top of each onion slice then add leek, chorizo, olives, garlic, vinegar and water with salt and pepper.
3. Cover with foil and put into the oven for 40 minutes. Take off foil and put in for another 15 minutes.
4. The chicken skin will be crisp and golden brown. Add the torn kale and insert in between chicken. Put into the oven for 5 minutes for crisp kale or leave raw. It will wilt a little with the juices from the pan when you serve.
Serve with brown rice and my coriander pesto.