Leek, chorizo, cauliflower and chicken bake

AT A GLANCE

  • Serves 4 people

  • 300 gm cauliflower, cut into small florets
  • 200 gm chorizo, halved lengthways, coarsely chopped
  • 10 garlic cloves, separated
  • 2 leeks, cut into 3cm rounds
  • ½ lemon, thinly sliced
  • ¼ cup (loosely packed) oregano, plus extra to serve
  • ¼ cup (loosely packed) flat-leaf parsley, plus extra to serve
  • 80 ml olive oil
  • 8 chicken thighs (about 160gm each), skin scored
01   Preheat oven to 220C. Combine cauliflower,chorizo, garlic, leeks, lemon and oregano in a large bowl, drizzle with half the olive oil, season to taste and toss to combine. Transfer to a large baking tray and roast, turning occasionally, until starting to colour (10-15 minutes).
02   Meanwhile, heat half the remaining oil in a large frying pan over medium heat, add 4 chicken thighs, skin-side down, and fry, turning once, until browned all over (2-3 minutes each side). Remove from heat, wipe pan and repeat with remaining oil and chicken. Place thighs on cauliflower mixture and roast until cooked through (10-12 minutes). Scatter with extra herbs and serve.

Topics:

FAST, CAULIFLOWER, CHORIZO, CHICKEN, HEALTHY, CHICKEN, CAULIFLOWER, CHORIZO

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Apr 2017

Apr 2017

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