|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
Tasty pillows of goodness, absorbing the subtle flavours of tomato and basil used to make a classic Marinara sauce.
Bombay Potato Frittata with Tomato Chutney
Enjoy a taste of India with this aromatic Bombay Potato Frittata. Deliciously smooth potatoes complimented by spices of cumin, chili and ginger make this dish a perfect choice for an exciting mid-week meal. Serve with tangy tomato chutney or cooling raita for an extra special touch.
Chaat Masala Spicy Street Snacks from India
Chaat Masala is a spice powder mix traditionally used in Indian cuisine. By combining these delicious flavours with prawns, courgette and potatoes it makes for a delicious supper dish.
This campaign was originally produced in the framework of a programme co-financed by the European Union