Name: One-Pot Chicken and Chorizo
Yield: Serves 2
Ingredients: Coconut oil, for greasing and frying; 4 skinless chicken thighs; 1 small red onion, cut into wedges; 100ml (about 1/2 cup) chicken stock; 30g/1oz chorizo, cut into small chunks; 1 tsp chopped fresh rosemary; 100g/3.5oz asparagus; Sea salt and freshly ground black pepper

Photo by Philip Haynes

One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious amount of flavour to really spice up this chicken dish.

Recipe information

Yield
Serves 2

Ingredients

Coconut oil, for greasing and frying

4 skinless chicken thighs

1 small red onion, cut into wedges

100ml (about 1/2 cup) chicken stock

30g/1oz chorizo, cut into small chunks

1 tsp chopped fresh rosemary

100g/3.5oz asparagus

Sea salt and freshly ground black pepper

Preparation

Step 1
Preheat the oven to 200°C/400°F/Gas Mark 6.
Step 2
Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.
Step 3
Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.
Step 4
Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.
Step 5
Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.
Step 6
Remove the chicken from the oven and top with the rosemary. Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes.
Step 7
Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper. Cook until slightly browned and softened then remove and serve alongside the chicken.

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From Clean Eating Alice | The Body Bible: Feel Fit and Fabulous from the Inside Out © 2017 by Alice Liveing. Reprinted by permission of Harper Thorsons, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.