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Chicken, Chorizo and Sweet Potato Bake
Introduction from Jordan Bourke
Pan-frying the chicken for a few minutes before roasting gives the skin a lovely crispiness and golden colour, but if you are stuck for time you can skip this step.
Ingredients
Method
Preheat the oven to 200˚C/180˚C fan/gas 6.
Heat one tablespoon of the olive oil in a large pan over a medium–high heat. Season the chicken thighs with salt and pepper, then place them into the hot pan, skin side down. Fry for 5–6 minutes, or until golden and crisp, then turn and fry on the other side for another 3–4 minutes.
Transfer to a roasting tin, skin side up, with the chorizo, red onion and sweet potato. Using a vegetable peeler, peel strips of zest off the orange and add them to the tin, together with the rosemary, chilli flakes and remaining tablespoon of oil. Season with salt and pepper and gently combine everything together. Bake for 35–40 minutes, or until the chicken and sweet potato are cooked through. Serve immediately.
Reviews
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