One-Pot Chicken And Chorizo (Print Version)
Chicken, chorizo, and asparagus roast together with rosemary for a simple, satisfying dinner for two.
# Ingredients:
→ Main Ingredients
01 -
4 skinless chicken thighs
02 -
1 small red onion, cut into wedges
03 -
30g chorizo, cut into small chunks
04 -
100ml chicken stock
05 -
100g asparagus
06 -
1 tsp chopped fresh rosemary
07 -
Sea salt
08 -
Freshly ground black pepper
→ Other Ingredients
09 -
Coconut oil, for greasing and frying
# Steps:
01 -
Preheat the oven to 200°C/400°F/Gas Mark 6.
02 -
Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.
03 -
Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.
04 -
Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.
05 -
Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.
06 -
Remove the chicken from the oven and top with the rosemary. Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes.
07 -
Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper. Cook until slightly browned and softened then remove and serve alongside the chicken.