


CORN AND CHORIZO CHICKEN
(Serves 4)
8 chicken pieces (thighs and drumsticks)
salt and black pepper for seasoning
30 ml olive oil
100 g chorizo, sliced thinly or chopped
1 large onion, thinly sliced
3 garlic cloves
1 green chilli, seeded and chopped (or add chilli to taste)
4 corn on the cob, kernels cut off
125 g drained, pitted green olives (optional)
125 ml plain yoghurt
125 ml cream
125 ml chicken stock
15 ml lime juice
zest of 1 lime
60 ml chopped fresh coriander
100 g baby corn, blanched
METHOD:
- Preheat the oven to 180°C
- Season the chicken
- Heat half of the olive oil in a large frying pan and brown the chicken on both sides. Remove and keep aside
- Heat the rest of the olive oil and pan fry the chorizo slices for about a minute. Remove and keep aside.
- Add the onion and saute the onion for a few minutes in the pan. Add the garlic and chilli and cook for one minute
- Now add the corn kernels, olives (if using), yoghurt, cream and chicken stock, lime juice and zest and simmer the corn for about 10 minutes on low heat.
- Add the chicken and chorizo back to the corn in the frying pan and bake in the oven for ± 25 minutes. Add the baby corn
- Serve with the chopped coriander and more pan-fried chorizo slices
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