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Chicken, chorizo and olive tray bake
Chicken, chorizo and olive tray bake
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Easy and delicious midweek bake, pairs perfectly with herb and green salad. - Justine Schofield
Ingredients:
  • 6 boneless chicken thigh fillets, skin on, cut in half
  • 1 onion, thinly sliced
  • 1 red capsicum, deseeded, sliced
  • 2 chorizo sausages, thinly sliced on the diagonal
  • 36.40 gm extra virgin olive oil
  • Salt flakes and freshly ground black pepper
  • 1/4 tsp freshly grated nutmeg
  • 4 garlic cloves, unpeeled, bruised
  • 150g Sicilian olives
  • 400g can chickpeas, rinsed, drained
  • 3 fresh rosemary sprigs
  • 8cm strip of orange zest
  • 80ml (1/3 cup) dry sherry (or a dry white wine, such as sauvignon blanc or chardonnay)
  • 125ml (1/2 cup) chicken style liquid stock
Instructions:
  • Heat the oven to 200C.
  • In a bowl, mix the chicken, onion, capsicum, and chorizo. Drizzle with oil and season with salt, pepper, and nutmeg. Use your hands to mix thoroughly.
  • - Heat a large non-stick frying pan over medium-high heat. Add chicken thighs, skin side down and sear each side for 2-3 minutes until golden and crisp. Transfer to a 2L ovenproof dish, skin side up. - In the same pan, add onion, capsicum, and chorizo. Sear for 3-4 minutes until golden. Transfer to the dish with the chicken. - Add garlic, olives, chickpeas, rosemary, and orange zest in an even layer on top of the chicken and vegetables.
  • Remove any extra oil from the pan and heat over high heat. Stir in the sherry to deglaze, cooking for 1 minute until reduced by one-third. Pour the reduced sherry and stock around the chicken and vegetables. Bake for 35-40 minutes until golden and the juices have reduced. Allow to rest for 5 minutes before serving.

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