Name: Paprika roast chicken with chorizo and white beans
Yield: 4
Ingredients: 2 tbsp each coarsely chopped thyme and oregano, plus extra to serve; 1 tsp smoked paprika; Finely grated rind and juice of 1 lemon; 2 garlic cloves, finely chopped; 110 ml olive oil; 4 chicken Marylands, halved through joint; 1 Spanish onion, thinly sliced; 2 chorizo, thickly sliced; 250 gm cherry tomatoes; 300 ml chicken stock; 800 gm canned white beans, drained, rinsed; 2 tbsp sherry vinegar, or to taste

Ingredients

2 tbsp each coarsely chopped thyme and oregano, plus extra to serve

1 tsp smoked paprika

Finely grated rind and juice of 1 lemon

2 garlic cloves, finely chopped

110 ml olive oil

4 chicken Marylands, halved through joint

1 Spanish onion, thinly sliced

2 chorizo, thickly sliced

250 gm cherry tomatoes

300 ml chicken stock

800 gm canned white beans, drained, rinsed

2 tbsp sherry vinegar, or to taste

Method

Main

1.Preheat oven to 200C. Pound herbs, paprika, lemon rind and half the garlic in a mortar and pestle to a fine paste, stir in lemon juice and 70ml oil, season to taste. Transfer to a large bowl, add chicken, coat well, set aside to marinate for 10 minutes.

2.Meanwhile, heat remaining oil in a large saucepan over medium-high heat, add onion and remaining garlic, sauté until tender (4-5 minutes). Add chorizo, sauté until fragrant (2 minutes), add tomato and sauté until beginning to soften. Add stock, bring to the simmer, cook for 5 minutes, then add beans, simmer for 5 minutes. Remove from heat, add vinegar, season to taste.

3.Heat a large ovenproof frying pan over medium-high heat. Drain chicken from marinade, add to pan skin-side down, cook until browned, turning once (2-3 minutes each side). Turn again, transfer to oven, roast until cooked through (8-10 minutes). Scatter with thyme and oregano, serve hot with chorizo and beans.

This recipe is from the October 2010 issue of .
Notes

Styling by Emma Knowles

Ingredients

Method

Main

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