Sat, 5 September 2020
One Pan Chicken & Chorizo Tray Bake with Preserved Lemon & Potatoes
(Serves 2)
Ingredients:
2 chicken breasts, cut into large chunks
100g of your favourite chorizo, sliced into thick diagonals
200g of baby or rooster potatoes, cut into medium chunks
3 cloves of garlic, peeled and smashed
1 sprig of fresh rosemary, destalked
2 preserved lemons, cut into quarters (from any supermarket jar)
1 red pepper, deseeded and cut into large strips
Splash of Manzanilla or Pedro Ximenez Sherry
½ tsp of smoked paprika & dried oregano
1 bunch of fresh basil
A couple of handfuls of spinach leaves
A couple of handfuls of rocket (optional)
Sea salt and cracked pepper to taste
Method:
1. Heat the oven to 180/200C and get a large frying pan and an oven tray or sheet pan ready
2. Over a medium heat in a little olive oil, flash fry the potatoes until starting to soften and going golden brown for about 10 minutes, add a touch of hot kettle water to the pan to hurry along if you like and throw onto the sheet pan.
3. Throw the chicken, chorizo, garlic, paprika & oregano into the pan on a high heat for just a minute or 2 until chicken is browning and chorizo is releasing oils
4. Add the lemons and peppers to the mix for another minute and deglaze everything with the sherry
5. Add the mix to the potatoes on the oven tray and sprinkle over the rosemary
6. Cook in the preheated oven for 20 mins or just until everything is starting to crisp and once removed toss over with spinach and basil and stir around vigorously until all the flavours are mixed together well and leaves are wilted.
7. Season to taste and divide amongst 2 plates and serve over some fresh rocket if preferred.
