One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious amount of flavour to really spice up this chicken dish.
Recipe information
Yield
Serves 2
Ingredients
4
1
100
30
1
100
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 200°C/400°F/Gas Mark 6.
Step 2
Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.
Step 3
Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.
Step 4
Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.
Step 5
Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.
Step 6
Remove the chicken from the oven and top with the rosemary. Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes.
Step 7
Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper. Cook until slightly browned and softened then remove and serve alongside the chicken.
