CORN AND CHORIZO CHICKEN

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