One-Pot Chicken and Chorizo
A hearty Mediterranean-style dish combining succulent chicken thighs with spicy chorizo, red onion, and fresh asparagus, all flavored with rosemary and cooked to perfection in chicken stock.
Ingredients
- •2 tbsp Coconut oil
- •4 pieces skinless chicken thighs
- •1 small red onion
- •100 ml chicken stock
- •30 g chorizo
- •1 tsp fresh rosemary
- •100 g asparagus
- •1 to taste Sea salt and black pepper
Cooking Instructions
- 1.
Preheat the oven to 200°C/400°F/Gas Mark 6.
5 min
- 2.
Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.
2 min
- 3.
Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.
3 min
- 4.
Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.
30 min
- 5.
Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.
15 min
- 6.
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.
10 min
- 7.
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.
5 min
