My friend, Ash, presented me with this recipe, which comes from Nosh. I served it up for dinner on Sunday night, much to the delight of my flatmates. We bought the chorizo in a 60g piece from the deli section of nosh, but I guess you could use any variety of chorizo. It's a simple dish to make, and oh so delicious and satisfying. I loved the combination of flavours and textures, and it was just as good for lunch the next day. I think it will become a regular in our dinner repertoire.
Ingredients
salt
olive oil
4 x boneless chicken breasts
4T flour
1½ T paprika
1 pinch cayenne pepper
60g pamplona chorizo, cut into lardons
60g traditional chorizo, cut into lardons
1T fresh oregano, finely chopped
1 can chickpeas, drained
1 can baby roma tomatoes, drained
1 large onion, diced
1 carrot, diced
1 stalk celery, diced
3 cloves garlic, chopped
1 lemon, zest & juice
120g pkt baby spinach
For the hot chorizo and chickpea salad: Add chorizo lardons to a saucepan with a little olive oil and cook until the lardons start to crisp. Once the chorizo has let off a bit of the paprika infused oil add your oregano, onion, garlic, celery, carrot and cook for 2 minutes. Add the lemon zest, lemon juice, chickpeas and drain the baby roma tomatoes. Cook for a further 10-15 minutes or until the vegetables are tender. Once the ingredients are cooked turn off the heat and stir in the baby spinach.
For the Spanish spiced chicken: In a large bowl mix together the flour, 2 tablespoon of paprika, 1 pinch of Cayenne pepper and salt. Lightly oil your chicken fillets and dredge in the spiced flour. Heat your heavy based pan to a medium high heat and cook the breasts on each side for 5 min or until juices run clear. Season again and set aside to rest for 3 min.
Present the salad on a white plate topped with the chicken breast and served with a wedge odlemon, extra lemon zest and unsweetened yogurt.
1 can chickpeas, drained
1 can baby roma tomatoes, drained
1 large onion, diced
1 carrot, diced
1 stalk celery, diced
3 cloves garlic, chopped
1 lemon, zest & juice
120g pkt baby spinach
For the hot chorizo and chickpea salad: Add chorizo lardons to a saucepan with a little olive oil and cook until the lardons start to crisp. Once the chorizo has let off a bit of the paprika infused oil add your oregano, onion, garlic, celery, carrot and cook for 2 minutes. Add the lemon zest, lemon juice, chickpeas and drain the baby roma tomatoes. Cook for a further 10-15 minutes or until the vegetables are tender. Once the ingredients are cooked turn off the heat and stir in the baby spinach.
For the Spanish spiced chicken: In a large bowl mix together the flour, 2 tablespoon of paprika, 1 pinch of Cayenne pepper and salt. Lightly oil your chicken fillets and dredge in the spiced flour. Heat your heavy based pan to a medium high heat and cook the breasts on each side for 5 min or until juices run clear. Season again and set aside to rest for 3 min.
Present the salad on a white plate topped with the chicken breast and served with a wedge odlemon, extra lemon zest and unsweetened yogurt.
yum, yum, yum! Welcome back my friend x Becs
ReplyDeleteI can just imagine how yum this tastes, love a bit of chorizo :)
ReplyDeleteSounds delicious - I love fried chicken, and it goes so well with chorizo...
ReplyDeleteLibby and I made this on Fri night, we loved it, will def be a regular in our dinner repertoires too!
ReplyDelete