Give your weeknight chicken dinner a little spicy flair with a little chorizo.
2 tbsp olive oil
1 whole chicken, quartered
1 onion, peeled and sliced
100g chorizo, sliced
1 tin whole cherry tomatoes
250g vine tomatoes
2 red chillies, halved lengthways
Salt and pepper
Italian parsley, to garnish
1 loaf ciabatta, to serve
1. Preheat oven to 190°C.
2. Heat the olive oil in a flameproof casserole dish and brown the chicken pieces. Remove and set aside.
3. In the same dish, fry the onion and chorizo until browned. Return the chicken pieces to the pan and pour in the tinned cherry tomatoes, vine tomatoes and chillies.
4. Cover with the lid and roast in the oven for 30 to 40 minutes, until cooked through.
5. Season, garnish with parsley and serve immediately with ciabatta.