CHICKEN, CHORIZO & OLIVE TRAY BAKE

SERVES 4. PREP 10 MINS. COOK 50 MINS.

INGREDIENTS

• 6 boneless chicken thigh fillets, skin on, cut in half

• 1 onion, thinly sliced

• 1 red capsicum, deseeded, sliced

• 2 chorizo sausages, thinly sliced on the diagonal

• 2 tbsp extra virgin olive oil

• Salt flakes and freshly ground black pepper

• ¼ tsp freshly grated nutmeg

• 4 garlic cloves, unpeeled, bruised

• 150g Sicilian olives

• 400g can chickpeas, rinsed, drained

• 3 fresh rosemary sprigs

• 8cm strip of orange zest

• 80ml (⅓ cup) dry sherry (or a dry white wine, such as sauvignon blanc or chardonnay)

• 125ml (½ cup) chicken stock

METHOD

1 Preheat the oven to 200C.

2 Combine the chicken, onion, capsicum and chorizo in a bowl. Drizzle over the oil and season with salt, pepper and nutmeg. Mix well with your hands.

3 Heat a large non-stick frying pan over medium-high heat and add the chicken thighs, skin side down. Seal on each side for 2-3 minutes, until the skin is golden and crisp. Remove and place, skin side up, in a 2L ovenproof dish. Add the onion, capsicum and chorizo to the pan and seal for 3-4 minutes, until golden. Add to the chicken in the dish, along with the garlic, olives, chickpeas, rosemary and orange zest, arranging in an even layer.

4 Drain any excess oil from the pan and heat over high heat. Add the sherry, stir to deglaze and cook for 1 minute or until reduced by one-third. Pour the reduced sherry and the stock in and around the chicken and vegetables, then bake for 35-40 minutes, until golden and the pan juices have reduced. Rest for 5 minutes before serving.