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CHICKEN CHORIZO WITH ROSA TOMATOES

CHICKEN CHORIZO WITH ROSA TOMATOES

Servings: 4

Ingredients

1 tbsp NOMU Chicken STOCK
250ml hot water
8 free range chicken thighs
NOMU Extra Virgin Olive Oil, for rubbing
NOMU Sea Salt
NOMU Duck & Poultry Grinder, Poultry Rub or Roast Rub
1 large red onion or 3 shallots, sliced
1 Spanish chorizo sausage, sliced
2 cloves garlic, crushed
¼ cup white wine
1 cup baby/Rosa tomatoes, sliced in half
NOMU Cook’s Collection Rosemary and Red Onion Cook’s Salt, to serve

Directions

Preheat the oven to 180°C.

In a jug, dissolve the NOMU Chicken STOCK in the hot water. Rub the chicken pieces with Olive Oil and season with salt and the NOMU Duck & Poultry Grinder. Place a deep ovenproof pan over a high heat, add the chicken pieces and cook on all sides until nice and crispy and brown all over. Remove from the pan and set aside.

Pour off the fat, but do not clean the pan. Add another drizzle of Olive Oil , followed by the sliced onion and chorizo and fry until the onions become soft and the chorizo begins to release some of its oils. Add the garlic, fry for a minute and then add the wine to deglaze the pan. Simmer to cook off the alcohol. Add the chicken pieces back to the pan, followed by the tomatoes and the prepared chicken stock.

Place the dish in the oven and cook uncovered for 45 minutes. Serve with NOMU Rosemary and Red Onion Cook’s Salt on the side.

Ingredients

1 tbsp NOMU Chicken STOCK
250ml hot water
8 free range chicken thighs
NOMU Extra Virgin Olive Oil, for rubbing
NOMU Sea Salt
NOMU Duck & Poultry Grinder, Poultry Rub or Roast Rub
1 large red onion or 3 shallots, sliced
1 Spanish chorizo sausage, sliced
2 cloves garlic, crushed
¼ cup white wine
1 cup baby/Rosa tomatoes, sliced in half
NOMU Cook’s Collection Rosemary and Red Onion Cook’s Salt, to serve

Directions

Preheat the oven to 180°C.

In a jug, dissolve the NOMU Chicken STOCK in the hot water. Rub the chicken pieces with Olive Oil and season with salt and the NOMU Duck & Poultry Grinder. Place a deep ovenproof pan over a high heat, add the chicken pieces and cook on all sides until nice and crispy and brown all over. Remove from the pan and set aside.

Pour off the fat, but do not clean the pan. Add another drizzle of Olive Oil , followed by the sliced onion and chorizo and fry until the onions become soft and the chorizo begins to release some of its oils. Add the garlic, fry for a minute and then add the wine to deglaze the pan. Simmer to cook off the alcohol. Add the chicken pieces back to the pan, followed by the tomatoes and the prepared chicken stock.

Place the dish in the oven and cook uncovered for 45 minutes. Serve with NOMU Rosemary and Red Onion Cook’s Salt on the side.

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