Chorizo chicken with chickpea and rocket salad
(from Elyce123’s recipe box)
Cook the chicken in an oven preheated to 200˚C/fan 180˚C/gas 6 for 20 minutes, turning halfway, then finish in a griddle/frying pan for 5-10 minutes, until cooked through
Source: delicious. July 2006
Prep time: 10 minutes
Cook time: 30 minutes
Serves 4 people
Categories: July
Ingredients
- 8 thin slices chorizo
- 8 chicken thighs with skin
- 2 x 410g cans chickpeas, drained and rinsed
- 280g jar roasted mixed peppers in oil
- 50g wild rocket
- 1 tbsp lemon juice, plus lemon wedges to serve
- handful chopped fresh parsley
Directions
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Preheat the barbecue. Place a chorizo slice under the skin of each chicken thigh, then season all over. Cook, covered, on the hot barbecue for 25-30 minutes, turning halfway, or until lightly charred and the juices run clear when the meat is pierced with a sharp knife.
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Meanwhile, tip the chickpeas into a large bowl. Drain the peppers (reserve the oil) and roughly chop. Add to the chickpeas with the rocket.
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In a small bowl, mix 4 tablespoons of the reserved oil with the lemon juice, then season to taste. Pour over the chickpeas, add the parsley and toss everything together.
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Serve 2 chorizo chicken thighs per person, with the chickpea and rocket salad and some lemon wedges to squeeze over.