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Chicken and Chorizo Tray Bake

This Spanish-inspired dinner will be a new family favourite! - by Amy Sinclair
  • 02 Jul 2019
Chicken and Chorizo Tray Bake
Prep: 10 Minutes - Cook: 60 Minutes - Easy - Serves 4
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Skinless chicken thigh cutlets are available from major supermarkets or chicken shops. You can also use chicken drumsticks, if preferred. Cooking time will vary.

Ingredients

1 tablespoon olive oil

3 teaspoons paprika

1 teaspoon ground cumin

1 clove garlic, crushed

6 skinless chicken thigh cutlets, bone-in (1.5kg), trimmed

2 chorizo sausages, cut into 1cm thick slices

500g chat potatoes, cut into 1cm thick slices

1 large red capsicum, thickly sliced

½ cup pitted green olives

Olive oil cooking spray

1/3 cup coarsely chopped fresh parsley

Cooked couscous and lemon wedges, to serve

Method

  1. Combine oil, paprika, cumin and garlic in a large bowl. Add chicken. Rub to coat.

  2. Heat a large, non-stick, flameproof roasting pan over a medium to high heat. Add chicken. Cook, for about 4 minutes on each side, or until lightly browned. 

  3. Remove roasting pan from heat. Add chorizo and potatoes. Toss gently. Transfer pan to a hot oven (200C).

  4. Cook for 25 minutes. Remove pan. Add capsicum and olives. Spray with cooking oil. Return to oven. Cook for a further 20 to 25 minutes, or until chicken is cooked. Remove. Sprinkle with parsley.

  5. Serve with couscous and lemon wedges.

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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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