One-Pot Chicken And Chorizo
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
56
Spice
42
Sweetness
59
Sourness
48
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 small
Red Onion (cut into wedges)1 cup
Chicken Stock1 tsps
Rosemary (chopped fresh)100 g
Asparagus1
Sea SaltDirections:
1
Preheat the oven to 200°C/400°F/Gas Mark 6
2
Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish
3
Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt
4
Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes
5
Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes
6
Remove the chicken from the oven and top with the rosemary
7
Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes
8
Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper
9
Cook until slightly browned and softened then remove and serve alongside the chicken
10
Preheat the oven to 200°C/400°F/Gas Mark 6
11
Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish
12
Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt
13
Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes
14
Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes
15
Remove the chicken from the oven and top with the rosemary
16
Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes
17
Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper
18
Cook until slightly browned and softened then remove and serve alongside the chicken