|Sat Fat 4.7g||23%|
Season the chicken thighs with salt and pepper. Heat a tbsp olive oil in a small casserole dish or non-stick saucepan over a high heat and brown the chicken for about 5 minutes.
Remove the chicken with tongs and put to one side.
Add the chorizo, then reduce the heat and add the onion, rosemary and paprika. Cook on a low heat for 5-10 minutes until the onion is soft (add a splash of water if the onions begin to stick). Add the garlic, and tomato paste and cook for a couple of minutes more, then add the tinned tomatoes, water, potatoes and carrot. Return the chicken to the pan and bring to the boil.
Lower the heat and simmer for 20 minutes until the potatoes are thoroughly cooked. Stir the olives through and add salt and pepper to taste. Serve with wedges of lemon.
250g fluffy potatoes (such as Maris Piper), cut into in 2cm cubes
4 chicken thighs (approx. 300g), skinless and boneless
60g chorizo, cut into 1cm discs
1red onion, sliced
2 garlic cloves, thinly sliced
1 stalk rosemary, needles finely chopped
1tbsp tomato paste
1 tin tomatoes
1 carrot, sliced into 2cm discs
20 pitted green olives
lemon wedges and chopped parsley, to serve
Roasted Red Pepper, potato, chorizo and kale stew
Dive into this tasty and fulfilling roasted red pepper, potato, chorizo and kale stew. Vibrant in colour and rich in flavour, this Spanish -inspired stew can be enjoyed any day of the week. For an extra indulgence, top with a soft cheese of your choice.
Perfect for an evening in front of the fire and a film, or why not try with salad potatoes as a canape?
"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"
Tasty pillows of goodness, absorbing the subtle flavours of tomato and basil used to make a classic Marinara sauce.