This recipe is a play on Delia Smith’s infamous Basque chicken – a comforting rice and chicken one pot. We’ve taken that flavour profile, roasting the chicken with loads of tasty gubbins instead and serving with a crunchy fennel salad for a pop of freshness.
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Serves
4
Chicken Thigh
Smoked Paprika
Fennel
Orange
Chorizo
Sun-Dried Tomato
Spring Onion
Green Olive
Parsley
Long Grain Rice
Serves
4
Chicken Thigh
Smoked Paprika
Fennel
Orange
Chorizo
Sun-Dried Tomato
Spring Onion
Green Olive
Parsley
Long Grain Rice
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Step 1.
Heat your oven to 220°C.
Step 2.
Rub the chicken pieces all over with a little olive oil, the smoked paprika and plenty of seasoning. Place skin side up into a large roasting tin. Roast for 30 mins.
Step 3.
Meanwhile very finely slice the fennel bulbs, saving the green fronds if they are in a nice condition. Add to a bowl along with the zest and juice of ½ an orange. Mix together with your hands, season with salt, pepper and a little extra virgin oilive oil and set aside.
Step 4.
Cut the chorizo into bite-sized chunks. Cut the spring onions into inch long pieces (both green and white parts). Drain the sun dried tomatoes. Cut the skin off the remaining whole orange and chop.
Step 5.
Add the chorizo, spring onions, tomatoes and orange to the roasting tin with the chicken. Return to the oven for a further 10-15 mins until the chicken skin is golden and crisp and cooked to your liking.
Step 6.
Meanwhile, slice the olives and roughly chop the parsley (stalks and all). Mix through the fennel salad. Cut the remaining orange halve into four segments.
Step 7.
Serve the chicken with all its gubbins alongside the fennel salad, orange segments and some cooked long grain rice, if you like.
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