Ingredients
The following ingredients have 4 Servings
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Instruction
- <p>Preheat the oven to 200°C/400°F/gas 6. Chop the chorizo, peel the garlic and place both in a blender. Crumble in the stock cube, strip in the rosemary leaves, add the vinegar, then cover with 300ml of boiling water. Put the lid on securely, cover with a tea towel and, holding it in place, blitz until smooth.</p> <p>Pull the skin off the chicken and discard, then place the thighs in a large roasting tray (30cm x 40cm). Wash all the potatoes (leaving the skins on for extra nutritional benefit) and chop into 3cm chunks. Peel the onions, deseed the peppers, chop them into 3cm chunks too, and add all the veg to the tray. Pick over half the parsley leaves, then pour over the chorizo broth and mix it all together. Cover tightly with tin foil, place over the hob on a high heat for 2 minutes, then pop into the oven. Bake for 30 minutes, then remove the foil, pull the chicken up to the top to get golden, and cook for another 30 minutes, or until bubbling and the chicken and veg are cooked through.</p> <p>Meanwhile, pick the rest of the parsley leaves on to a plate. Spoon the yoghurt alongside and add a few pinches of cayenne next to it. Finely slice the chilli and almonds and add to the plate, then finely grate over the lemon zest. When the traybake is ready, serve with the plate of garnishes alongside, letting everyone help themselves to yoghurt and sprinkles.</p> <p>Calories 432kcal – Fat 16g – Sat Fat 4.6g – Protein 25.8g – Carbs 49.6g – Sugar 12g – Salt 1.5g – Fibre 6.4g – 3 Portions Veg & Fruit</p> <p><em>Super Food Family Classics by Jamie Oliver is published by Penguin Random House</em></p> <p><em>ⓒ</em><em> Jamie Oliver Enterprises Limited (2016 Super Food Family Classics) Photographer: Jamie Oliver</em></p>
